If you are a fan of ginger snaps like I am, then you gotta give this recipe a try. This recipe came from my mother-in-law. It doesn’t make a hard and crisp ginger snap.
These cookies turn out soft and chewy. In my oven, I even have to cook them less than the recipe calls for. These go great with the pumpkin dip recipe that I posted yesterday.
Ginger Snaps
Scale
Ingredients
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 teaspoons soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
Instructions
- Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour.
- Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet.
- Bake at 375 for 9-12 minutes (in my oven it’s 7-8 minutes). Remove from cookie sheet immediately. Makes 2 1/2 – 3 dozen.
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This is the original photo from this post. The above photo was updated in November 2015.
5 comments
[…] Chocolate Cranberry Cookies from Naturally Ella Gingersnaps from Real Mom Kitchen Eggnog Cookies from I Heart […]
Hello! I just wanted to pop in and say that these cookies were fantastic! I made them for a work function and they almost didn’t make it because my husband and I kept munching on them. Gingersnaps have always been too crunchy for me, so I’ve never really liked them. These, however, were perfectly chewy and wonderful! Thanks!
[…] cookies would make a perfect gift along with the gingersnap dip. I also have another gingersnap cookie that I love, which is more chewy than this cookie but still soft and not crisp that would also work […]
My new GO TO recipe…had one friend even say these were her favorite cookes EVER! Thanks for sharing!!!
Oh yum, I love ginger and molasses, and mixed in a cookie they’re even better! I love soft ginger cookies, instead of crispy ones. I think I’ve found the next cookie recipe I’m going to try…