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Homemade Ginger Snaps

A traditional Ginger Snap that is soft on the inside and crisp on the outside.
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 -6
Author Mary Darr friend of Kelley @ Miss Information

Ingredient List

  • 2 cups Flour
  • 1 tsp. Cinnamon
  • 2 tsp. Baking Soda
  • 1 tsp. Ginger
  • 1/2 tsp. Cloves
  • 1/2 tsp. Salt
  • 3/4 cup Crisco shortening regular not butter flavored
  • 1 cup Sugar
  • 1 Egg beaten
  • 1/4 cup Molasses
  • Sugar for dusting


  1. Sift together the flour, cinnamon, baking soda, ginger, cloves and salt.
  2. Cream the shortening with a mixer until softened.
  3. Gradually add 1/3 of the sugar at a time creaming until fluffy after each addition.
  4. Add the egg and cream until fluffy
  5. Blend in the Molasses
  6. Mix in 1/4 of the dry ingredients and blend till creamed, repeat 3 more times
  7. Put sugar on waxed paper and rub onto hands.
  8. Roll into small 1" balls.
  9. Place on cookie sheet and bake at 350 degrees for 12-15 min.
  10. Watch them and when they have risen and have cracks on top then remove. They should be chewy on the inside if they are not then you over cooked them.

Recipe Notes

It's more important to watch the cookies for texture instead of time in the oven. If they have risen and have cracks on top then remove them.