Ginger Snap Cookies

Ginger Snap Cookies


3 to 4 dozen cookies


  • 3/4 cup vegetable shortening
  • 1 cup Granulated Sugar plus extra for rolling
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon


Preheat oven to 350°F. Grease cookie sheets; set aside.

In a large bowl, beat together shortening and 1 cup sugar. Add egg; beat until light and fluffy, then add molasses.

In a separate bowl, combine flour, baking soda, salt, ginger and cinnamon. Add to egg/molasses mixture; beat until smooth and blended.

Gather up bits of dough and roll them between the palms of your hands into 1-inch balls, then roll each ball in granulated sugar.

Place balls about 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes, until cookies have spread and tops have cracked. Remove from sheets and cool cookies on a wire rack.


Featured By: Chef Allen Susser