Ginger Snaps by King Arthur Flour

Susan Feliciano


I received this recipe with an order for cookie scoops from King Arthur Flour.
This is a really great, old-fashioned ginger snap recipe. The recipe can also be found on the King Arthur website. The picture is from the recipe card they sent me.

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about 5 dozen
20 Min
15 Min


3/4 c
(5 oz) vegetable shortening
1 c
(7 oz) sugar
1/2 tsp
2 tsp
baking soda
1 large
1/3 c
(3.87 oz) molasses
2 1/3 c
(9.87 oz) unbleached ap flour
1-2 tsp
ground ginger
1/2 tsp
ground cloves
1 tsp
ground cinnamon


1/4 c
(1.75 oz) sugar
1 tsp
ground cinnamon


1Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
2Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
3To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
4Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
5Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
6Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
7* Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

About Ginger Snaps by King Arthur Flour

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: For Kids, Heirloom