Gingersnap Cookies

Plate of gingersnap cookies

Gingersnap Cookies

Recipe by Melissa Nicholson Course: Dessert


Prep time


Cooking time



When I make these cookies, my husband and children remind me of vultures circling a field for their prey. They suddenly appear from every room and start roaming about the kitchen. I get it, though — the aroma of molasses and ginger baking is too much to take.


  • 2 1/4 cups flour

  • 1 cup brown sugar

  • 3/4 cup shortening

  • 1/4 cup molasses

  • 1 egg

  • 1 tsp baking soda

  • 1 tsp ground ginger

  • 1 tsp cinnamon

  • 1/2 tsp ground cloves


  • Preheat oven to 375° F
  • Mix 1 cup of the flour with all other ingredients in a mixing bowl until creamed together.
  • Add the rest of the flour and mix thoroughly until everything is well blended.
  • Scoop cookie dough using a cookie scoop or teaspoon and roll each one into a ball.
  • Drop cookie dough balls into white sugar and coat.
  • Place balls two inches apart on an ungreased cookie sheet (I like to line with parchment paper).
  • Bake for about 10 – 11 minutes. Let sit on the sheet for a minute when you take them out, then remove and place the cookies on a cooling rack. Yields 5 dozen cookies.
  • Remove the dog from the kitchen. Why do they always lay where you have to stand while cooking?


  • I like to chill cookie dough for about 15 minutes in the refrigerator before scooping it to get fluffier cookies. It isn’t necessary, though, if that’s not a big deal to you.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.