Gingersnap Cookies

by Butter & Sugar

Homemade, soft & chewy gingersnap cookies- holiday classic.

*I cut the original recipe from in half (from, which made a plate of 17 cookies. Feel free the double the recipe. Also I substituted the shortening for butter, which made for chewy rather than crispy cookies.

1 cup sifted all-purpose flour

1-1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup and 2 tablespoons shortening (or butter)

1/2 cup white sugar

1/2 egg

2 tablespoons dark molasses

2 tablespoons sugar for rolling cookies


1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.

3. Place the butter into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet.

4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.