Mom’s Gingersnaps

mix the dough (and let it rest in the refrigerator overnight – if you have time- to blend the  flavors)

shape into balls and roll in sugar

just baked gingersnaps – I shared these with my family…..

all except the last 3…

Gingersnap Cookies


  • 3/4 cup crisco shortening
  • 1 cup dark brown sugar, packed to measure
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups (Martha White) self rising flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves


  1. Sift brown sugar over crisco.  Mix well with a wooden spoon or electric mixer
  2. Add egg to sugar/crisco mixture
  3. Add molasses to sugar/crisco/egg mixture
  4. Sift flour, soda, ginger, cinnamon, and cloves
  5. Add dry ingredients to wet mixture and stir until well combined
  6. Cover dough and refrigerate overnight
  7. The next day, remove dough from refrigerator about an hour prior to baking cookies
  8. Preheat oven to 375 degrees F
  9. Use a #50 scoop and form balls of dough
  10. Roll cookie dough balls in granulated sugar to coat
  11. Place on parchment lined baking sheet (don’t flatten the round cookie dough balls)
  12. {Bake approximately 10 minutes, watching closely.}  After about 5 minutes baking, the cookies will puff.  After about 7-8 total minutes baking, the cookies should fall and crack
  13. Remove from oven between 8-10 minutes baking time.
  14. Cool on wire rack.  Store in covered container at room temperature


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