Happy Friday everybody! We are officially one week closer to Christmas! I don’t know about all of you, but this is the time of year when my family bakes cookies the most. This week I have another cookie recipe to share with you but this time it is for gingersnaps! These gingersnaps were incredibly easy to make, taste delicious, and freeze quite well. Here is how to make them:

What you will need: Flour, ground ginger, baking soda, cinnamon, salt, shortening, sugar, egg, molasses.IMG_0750

Blend the shortening until creamy. Then add the sugar and continue to beat. Add the egg and molasses and beat together.IMG_0763

Combine the dry ingredients in a separate bowl and mix together. Then add them to the rest of the mix. STIR to blend.IMG_0764

Roll into balls and roll in sugar. Place on an ungreased baking sheet.IMG_0765

Bake at 350° F for 8-11 minutes.IMG_0766


  • 2 cups Flour
  • 1 Tbsp. ground ginger
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¾ cup shortening
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses

Beat shortening until creamy. Add sugar continue to beat. Add egg and molasses and beat. Add dry ingredients and STIR to blend. Form into balls. Roll in sugar and place on an ungreased baking sheet. Bake at 350° F for 8-11 minutes. Makes approx. 5 dozen cookies.Gingersnaps1 Gingersnaps2

NOTE: It is important to manually mix the dry ingredients into the other ingredients. Your dough will not turn out if you use a blender so make sure to STIR the mixture by hand.


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