Lynne's Christmas Gingersnaps

Lynne Hawkins


I was given this recipe about 35 years ago from an Avon customer! She found it on the back of a Gold Medal Flour bag. I have made a couple of changed from the original recipe but they are minor. Gingersnaps have been a Christmas tradition in our family ever since!

I have given baked cookies as gifts and I have given tubs of the dough as gifts. They are always well received!


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24 cookies
15 Min
24 Min


  • 3/4 c
    butter flavor shortening
  • 1 c
    light brown sugar packed
  • 1 large
  • 1/4 c
  • 2 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
  • ·
    granulated sugar

How to Make Lynne's Christmas Gingersnaps


  1. In a medium mixing bowl cream together shortening, brown sugar, egg, and molasses until fluffy, 3-5 minutes. Scrape bowl and beaters as needed.
  2. In a separate medium bowl combine dry ingredients except granulated sugar.
  3. Add about 1/3 of dry ingredients to creamed mixture at a time just until all are combined. Scrape bowl and beaters as needed.
  4. Cover and chill dough for at least an hour.
  5. Preheat oven to 375 degrees (350 if using stoneware or dark pan)
  6. Shape dough into balls a little bigger than an inch in diameter. I use a 1/3 oz scoop.
  7. Dip tops of balls in the granulated sugar and set on pan about 2 inches apart. Make sure the sugared side is up as it will give a nice sweet crunch when baked.
  8. Bake 10-12 minutes or until just set.
  9. Wait 1-2 minutes before removing from cookie sheet.
  10. Cool on wire rack.
  11. Be sure to eat one while it is still warm!
  12. Cover tightly to store at room temperature.

Printable Recipe Card

About Lynne's Christmas Gingersnaps

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom
Hashtag: #Christmas

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