Snappy Gingersnaps

By Yankee Magazine

Jan 23 2014


A fabulous recipe for old-fashioned gingersnaps that our testers rated topnotch!


about 6 dozen


3/4 cup solid vegetable shortening
1 cup white sugar
1/4 cup molasses
1 egg
2 cups all-purpose white flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon


Preheat the oven to 350 degrees F. Grease two baking sheets.

In a mixing bowl, cream together the shortening and sugar. Add the molasses and egg and beat until smooth. Sift together the flour, soda, salt, and spices. Add to the creamed mixture and blend well. Drop by the teaspoonful onto the baking sheets, keeping the cookies 2 inches apart.

Bake for 10 to 15 minutes. Allow to rest on the baking sheets for 5 minutes before removing to wire racks to cool completely.