Ginger Snaps Recipe

This Ginger Snaps recipe results in the perfect cookie! It's chewy, flavorful, and hard to share.


– Flour – Dried ginger – Baking soda – Cinnamon – Salt

Measure flour, ginger, baking soda, cinnamon and salt into sifter. Set aside over a bowl so to not spill.


Using a hand or stand mixer, cream shortening until soft, gradually add sugar, creaming after each addition.


Beat in egg and molasses. Sift dry ingredients over creamed mixture. Blend well.


Make balls the size of a walnut using a 1" cookie scoop and roll in sugar. Place on ungreased cookie sheet.


Bake at 350°F for 10-12 min. Cookies will have cracks across the top. Repeat for the rest of the dough.


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