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Gingersnap Cookies

These spicy, chewy-crisp cookies are the ultimate in comfort-cookie goodness. The cookies get their deep flavor from molasses and their crispness from being rolled in sugar prior to baking.
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies


  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. Kosher salt
  • 1 tbsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 pinch ground cloves
  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 large egg
  • sugar for rolling cookies


  1. Preheat oven to 350 degrees.
  2. Mix flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves together in a medium bowl and set aside.
  3. Beat shortening and sugar together in a large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg.
  4. Gradually add in flour mixture until well incorporated.
  5. Shape dough into 1 inch balls. Roll each ball in sugar until well coated (be generous with the sugar!). Place each cookie about 2 inches apart on ungreased cookie sheets.
  6. Bake cookies for about 12 minutes or until golden. Note: As soon as these come out of the oven and before I take them off the cookie sheet, I give them an extra sprinkling of sugar on top for texture and well, just because.