Ginger Snaps

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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. My daughter loves these ginger snaps and requests them often.

This cookie base is made with shortening and brown sugar. These help to make the cookie both soft and chewy. Then there is also some egg an molasses added in there too. Molasses is a key ingredient to any ginger cookie.

Ginger Snaps | realmomkitchen.com

You also have your usual flour, salt, and baking soda. Then the last few ingredients give the cookie that wonderful warm flavor. There is cinnamon, ginger, and cloves.

One other key thing with this recipe is to not overcook the cookie. The ginger snaps with get crunchy if you over cook them. If you like them crunchy then it’s no big deal. However, for my daughter it’s a huge no no to overcook the cookies.

Ginger Snaps | realmomkitchen.com

Here is what you need to make the
Ginger Snaps

  • EGG
  • SALT
Ginger Snaps | realmomkitchen.com

Ginger Snaps

Real Mom Kitchen

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  • ¾ cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 ¼ cup flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp cloves
  • ¼ tsp salt


  • 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.
Tried this recipe?Let us know how it was!

This is the original photo from this post. The above photo was updated in November 2015.

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  1. Made this twice now,
    2nd go round I added another ½tsp ginger, went just a little heavy on the cinnamon and cloves and added ¼tsp nutmeg. Turned out fantastic both times.
    Also added a few chocolate chips to a few cookies just because. .. not bad at all. But it gave a little bit of a burnt taste. Weird but still good.
    10 minutes at and altitude of around 4,500 ft was perfect for me.

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  3. 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!

  4. Pingback: Chewy Ginger Cookies with Gingersnap Dip | Real Mom Kitchen
  5. 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…