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Gingersnap CookiesGingersnap cookies are an old fashioned cookie that has been around for a long time. I have been making these cookies for over forty years and our family loves them. They are great to take someone as a gift, wonderful for school events, holidays, lunchboxes and anytime you just want a good cookie with a glass of milk or cup of coffee.  Take them to any kind of gathering and you won’t bring any home.  These cookies keep well in an airtight container and the recipe could be doubled if you want to make a really big batch.  You might also like our recipe for old fashioned soft molasses cookies.

Ingredients for gingersnap cookies:

3/4 cup shortening
1 cup sugar
1 egg
5 Tbsp. molasses
2 cups all-purpose flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Mix first four ingredients well, then add remaining ingredients. Dough will be crumbly.
Shape into balls the size of walnuts and dip one side in sugar. Place on a sprayed cookie sheet sugar side up. Bake 10 to 15 minutes in 350 degree oven. Makes approximately 2 1/2 to 3 dozen cookies.
Gingersnap Cookies
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  1. Jessica: I use butter flavored Crisco sticks. You get the sturdiness of shortening and the flavor of butter.

  2. Hi Deb…I wanted to ask you something about this recipe. In the recipe you state that the dough will be crumbly. I’ve made these cookies twice now, followed it like it’s written, and both times I’ve had a gloopy sticky mess. It was hard to shape the dough into balls with it sticking to my fingers and palms. I finally set it all in the fridge for about 20 minutes to let it firm up a bit They turned out great and tasted awesome, my kids and husband ate them up really fast, but what is it I’m doing wrong? Any ideas? Thanks! Jessica

    • Hi Jessica, I assume you are asking me this question. My name is Judy. I can’t imagine what you are doing. You are not melting the shortening are you? It just needs to be soft. If putting it in the fridge works for you, then I would continue to do that. I have made these since my children were small and my dough is always crumbly.

      • Hi Judy…sorry for the name mistake. I knew your name, I don’t know why I called you Deb. Would it because I’m using butter in place of shortening? I live in Germany and I use butter a lot of the time with my baking when it calls for shortening….I have to find substitutes often because what you find in the states is usually not here.

    • I made a batch of these today using shortening (Crisco). My dough sticky also…just like Jessica described. The cookies are delicious. I baked them for 12-13 minutes and they were soft when they came out of the oven but became crispy as they cooled. They spread out and are a flat cookie but still DELICIOUS!!!. I wonder if it makes a difference that I live in the tropics at sea level.

      • I use butter flavored Crisco, Jessica. You get the sturdiness of shortening but the flavor of butter!

  3. Thanks been wanting a recipe for these. I have the sausage and veggies cooking now! Smells you yummscious!

  4. Yum! We just finished off a batch of chocolate peppermint snaps. These sound like the next ones for us to make! Thanks for sharing!

  5. Will have to try these. I made your smoke sausage and veggies for dinner to night. So good ! It will be going into my recipe box.

  6. I will try them I love the ginger cookies goes very well coffee and tea is good also thank you.

  7. What shortening do you use?

  8. How did you know how much I’ve wanted this recipe? I love homemade Gingersnaps. I will make these for Christmas. The kitchen will smell awesome! Karen

  9. Just wondering is this “shortening” the crisco in a can…or the liquid??

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