Ginger Snaps

As a family favorite, we have passed this recipe along for several generations. However, I’ve made some variations to the original through trial and error. These are my all-time favorite cookies; they’re soft and chewy with a kick of ginger and cinnamon. Around the holidays, they’re the epitome of a Christmas cookie.



  • 3/4 Cup Shortening
  • 1 Cup White Sugar
  • 1/4 Cup Molasses
  • 2 Teaspoons Baking Soda
  • 1 Large Egg
  • 2 CupsĀ Flour
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Cloves
  • 1 Teaspoon Ginger


  • Preheat oven to 350 degrees
  • Beat together the shortening and sugar until creamy
  • Add molasses, baking soda, and egg and mix
  • Sift the flour and slowly add to mixture
  • Add cinnamon, cloves, and ginger
  • Pour some white sugar into a small bowl and set aside
  • Roll dough into 1 inch balls
  • Roll balls of dough in sugar and place on a cookie sheet
  • Bake for 8-10 minutes
  • Enjoy!




  1. December 2015 – Meg Thomson | 28th Jun 16

    […] Ginger Snaps […]

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