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Oatmeal Gingersnaps

38 reviews
Total Time
Prep: 20 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Sherry Harke, South Bend, Indiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Sep. 22, 2022

I always get compliments on these delicious chewy cookies. The spicy aroma fills my kitchen when they're baking and never fails to set a warm holiday mood. —Sherry Harke, South Bend, Indiana

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Test Kitchen Approved

Oatmeal Gingersnaps

38 reviews
Prep Time 20 min
Cook Time 10 min
Yield about 3-1/2 dozen

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1-1/2 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • Additional sugar
Text Ingredients

Directions

  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. Roll into 1-in. balls; roll in additional sugar.
  2. Place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until set (do not overbake). Remove to wire racks to cool.

Nutrition Facts

1 cookie: 68 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

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