Someone took a bite out of one of those crackly-surfaced gingersnaps


  • Author: Bet Denton
  • Yield: 3 dozen cookies


  • 3/4 cup shortening (or butter – see notes below)
  • 1 cup sugar (plus extra for rolling)
  • 1 egg
  • 1/4 cup dark molasses
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. Preheat oven to 375. Blend shortening, sugar, egg, and molasses in a large bowl (I use my stand mixer). Add flour, baking soda, cinnamon, cloves, ginger, and salt and mix until well-combined and dough comes together.
  2. Roll dough in balls the size of a quarter. Roll these in sugar (you need 1/4-1/3 cup in a bowl). Place on a parchment-lined baking sheet, 2 inches apart.
  3. Bake 9 minutes, until they are crackly and getting firm at the edges. Cool on cookie sheets.


I have made the gingersnaps with butter in place of the shortening. The cookies spread more and I prefer the texture with shortening, but you can use an equal amount of butter if you like.

I highly recommend doubling the recipe!

This recipe is from my Nana – my dad’s mom.