Christmas Day GINGERSNAP COOKIES – How to make GINGER COOKIES Recipe

An American holiday favorite…GINGERSNAP COOKIES, also know as GINGER COOKIES. A crunch in every bite!! Santa LOVE them!! Click on “SHOW MORE” below for recipe…


Preheat oven to 375 degrees.

In large mixing bowl cream together…
3/4 cup all-vegetable shortening
1/4 cup Molasses
1 cup granulated sugar

Beat in…
1 egg
until creamy.

In medium mixing bowl add…

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Blend together with whisk. Add to shortening mixture and beat until well blended.

Roll 1 tablespoon of dough into a ball. Roll in 1/4 cup granulated sugar and 1/4 teaspoon ground ginger, optional. Place on cookie sheet. Bake for 13-15 minutes. Cool cookies on cooling rack.

Store in airtight container up to 1 week.

Tips: Freezes well for up to 3 months.




  1. Hi, thanks so much for this recipe.  It looks really good and not too hard.  I also like the fact that I can substitute the sugar part for one of the sugar free sugars.  I was wandering though if I can substitute butter for the Shortening and would it be the same amount?
    Thanks again for sharing.
    Take care♥

  2. new to site..i hate ginger snaps…but my mom just told me she loves them and your recipi sounds great..will make them tomorrow…have you heard of eating them with cheese, she says in the south that is traditional way of having them?anyway thank you so much for sharing

  3. Hi Nimo, I found an awesome conversion chart, cups = grams or milliliters, on the internet to make sure I’m informing you correctly…

    1 cup = 240 milliliters
    1/4 cup = 55 grams

    Many thanks and ENJOY!! -Deronda 🙂

  4. hi lady,.. i think this is a great recipe but please write the exact measures like 3/4 cup veg. shortening its how many grams? please write more on grams and mills….

Leave a Reply