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my favorite gingersnaps

(1 rating)
LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.

(1 rating)
yield 2 -3 dozen cookies, depending on your rolling size
prep time 15 Min
cook time 12 Min
method Bake

Ingredients For my favorite gingersnaps

  • 3/4 c
    vegetable shortening
  • 1 c
    white sugar
  • 1 lg
    egg
  • 1/4 c
    molasses
  • 2 c
    sifted all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    kosher salt
  • additional sugar (regular or coarse) for rolling cookies

How To Make my favorite gingersnaps

  • 1
    Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.
  • 2
    In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
  • 3
    Add the egg and molasses and continue beating until it's all mixed in completely.
  • 4
    Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
  • 5
    Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
  • 6
    Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!
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