Gingersnap Spice Cookies

Paula Todora


You can use sorghum syrup for the molasses if you have it. You can also use half whole wheat flour and half white flour or all unbleached white flour. They turn out well either way-I've tried it all three ways.


★★★★★ 1 vote

Makes 3 dozen cookies
15 Min
10 Min


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  • 1/2 c
    unsalted butter, room temperature
  • 1/4 c
    butter flavor shortening
  • 1/4 c
  • 1
  • 2 c
  • 3/4 c
  • 2 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cloves
  • 2 tsp
  • dash(es)
  • 1/4 c
    granulated sugar to roll cookies in

How to Make Gingersnap Spice Cookies


  1. Preheat oven to 325 degrees.
    In the bowl of an electric mixer beat the butter and shortening on medium 1-2 minutes. Add molasses and egg and beat on medium high an additional 1 minute to mix thoroughly
  2. In a medium bowl, whisk together flour, ¾ cup sugar, soda, ginger, cloves, cinnamon and salt. Gradually add the dry mixture to the mixing bowl, while beating on low speed, scraping sides with a rubber spatula.
  3. Place ¼ cup sugar in a small bowl. Roll the cookie dough into 1-inch balls and roll in sugar to coat on all sides. Place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes. Remove to cooling rack and cool. These freeze well airtight in a plastic freezer bag for 2-3 weeks

Printable Recipe Card

About Gingersnap Spice Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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