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Ginger Snaps

recipe-gingersnaps-2-450x450

Total Time: 1 Hour, 45 Minutes

Yield: 48 cookies

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Ingredients

  • ½ C. Crisco® All-Vegetable Shortening
  • ¼ C. light brown sugar
  • 1 C. white sugar, divided
  • ½ C. Grandma’s® Original Molasses
  • 1 egg
  • 2 C. flour
  • 1 ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. salt
  • 3 ½ tsp. Spice Islands® Ground Ginger
  • ¼ tsp black pepper, finely ground

Directions

  1. Preheat the oven to 375°F.
  2. Cream together shortening and sugar until light and fluffy. Add molasses and egg; mix well.
  3. Sift in flour, baking soda, salt and spices. Mix well.
  4. Place in freezer 1 hour or chill in refrigerator 2 hours.
  5. Form into approximately 1-inch balls; roll in granulated sugar.
  6. Bake on greased baking sheets in 375F oven 10 to 12 minutes.

Tips

*These cookies also turn out very well if made with vegetable shortening instead of butter.

Ginger Snaps

recipe-gingersnaps-2-450x450

Total Time: 1 Hour, 45 Minutes

Yield: 48 cookies

Ingredients

  • ½ C. Crisco® All-Vegetable Shortening
  • ¼ C. light brown sugar
  • 1 C. white sugar, divided
  • ½ C. Grandma’s® Original Molasses
  • 1 egg
  • 2 C. flour
  • 1 ½ tsp. Clabber Girl® Baking Soda
  • ½ tsp. salt
  • 3 ½ tsp. Spice Islands® Ground Ginger
  • ¼ tsp black pepper, finely ground

Directions

  1. Preheat the oven to 375°F.
  2. Cream together shortening and sugar until light and fluffy. Add molasses and egg; mix well.
  3. Sift in flour, baking soda, salt and spices. Mix well.
  4. Place in freezer 1 hour or chill in refrigerator 2 hours.
  5. Form into approximately 1-inch balls; roll in granulated sugar.
  6. Bake on greased baking sheets in 375F oven 10 to 12 minutes.

Tips

*These cookies also turn out very well if made with vegetable shortening instead of butter.

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