Gingersnap Cookies

Total Time Prep: 20 min. Bake: 15 min./batch

Yield 3 dozen

Test Kitchen Approved

This gingersnap cookie recipe results in fluffy, delicious cookies that'll satiate your sweet tooth.

Ingredients

3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, combine next 5 ingredients; gradually add to creamed mixture and mix well.
Shape level tablespoons of dough into balls. Dip each ball halfway into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 92 calories, 4g fat (1g saturated fat), 5mg cholesterol, 106mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

A classic New England cookie, gingersnaps are now universal. My grandma kept two cookie jars in her pantry. One always had these crisp and chewy gingersnaps in it. They’re still my favorite cookie. My daughter, Becky, won a blue ribbon for this recipe at a 4-H fair. —Deb Handy, Pomona, Kansas

Recipe Creator