Soft Gingersnap Cookies

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Difficulty: Easy - for beginners


Soft Gingersnap Cookies

2 cups flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup shortening
1 cup granulated sugar
1 large egg
1/4 cup dark molasses
1 tablespoon vinegar


Preheat oven to 350°.
In a medium bowl, mix together flour, soda, ginger, cinnamon, and salt.
In the bowl of an electric mixer on medium speed, cream together the shortening and sugar. Add the egg and molasses, and beat until well blended. Add flour mixture and mix just until blended. Add vinegar and mix until blended.
For each cookie, roll 1 tablespoon dough in to a ball. Roll each ball in additional granulated sugar.
Place dough 2 inches apart on ungreased, or parchment lined cookie sheets.
Bake 12 to 14 minutes, until edges are set and tops are cracked, but the center is still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


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