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Snappy Gingersnaps

Snappy Gingersnaps
6 votes, 4.17 avg. rating (82% score)
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Yield: about 6 dozen

A fabulous recipe for old-fashioned gingersnaps that our testers rated topnotch!

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  • 3/4 cup solid vegetable shortening
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose white flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon


Preheat the oven to 350 degrees F. Grease two baking sheets.

In a mixing bowl, cream together the shortening and sugar. Add the molasses and egg and beat until smooth. Sift together the flour, soda, salt, and spices. Add to the creamed mixture and blend well. Drop by the teaspoonful onto the baking sheets, keeping the cookies 2 inches apart.

Bake for 10 to 15 minutes. Allow to rest on the baking sheets for 5 minutes before removing to wire racks to cool completely.

Updated Thursday, January 23rd, 2014

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2 Responses to Snappy Gingersnaps

  1. Patricia Scott-Casey October 25, 2002 at 9:54 pm #

    I received this recipie from a friend over 25 years ago when our husbands were stationed in Hawaii. I have always received such compliments on them. They even took first place at the county fair a few years ago. They are great with a cup of good coffee.

  2. Heather Peters November 12, 2002 at 4:29 pm #

    I made these just to check the recipe out and they were sooooo good I had to send them to a few people and they said that it was the best cookie they have ever had. I am not a huge Ginger Snap fan but these were so good I could not believe it! You MUST make these!!!!

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