My Favorite Gingersnaps

My Favorite Gingersnaps Recipe

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Kathy D


I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.


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2-3 dozen cookies, depending on your rolling size
15 Min
12 Min


  • 3/4 c
    vegetable shortening
  • 1 c
    white sugar
  • 1 large
  • 1/4 c
  • 2 c
    sifted all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
    kosher salt
  • ·
    additional sugar (regular or coarse) for rolling cookies

How to Make My Favorite Gingersnaps


  1. Preheat oven to 350 degrees F.
    Line cookie sheets with parchment paper or silpats.
  2. In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
  3. Add the egg and molasses and continue beating until it's all mixed in completely.
  4. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
  5. Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
  6. Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!

Printable Recipe Card

About My Favorite Gingersnaps

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian Vegan Dairy Free
Other Tags: Quick & Easy For Kids

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