Gingersnap Strips

  • Recipe By
  • Published Sep 13th
  • Ready In32m
  • Servings60
  • Calories56
I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!

Gingersnap Strips Ingredients

The following are the ingredients needed to make delicious Gingersnap Strips for 60 servings:

  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Gingersnap Strips Cooking Instructions

  • Prep20m
  • Cook12m
  • Ready In32m

To cook Gingersnap Strips, you need about 20 minutes of preparation time. The time needed to cook this Gingersnap Strips is about 12 minutes , and you can serve your Gingersnap Strips within 32 minutes . The following are the steps to cook Gingersnap Strips easily:

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
  2. 2 In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
  3. 3 Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
  4. 4 Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 56 calories; 2.7 grams of fat; 7.6 grams of carbohydrates; 0.5 gram of protein; 3 milligrams of cholesterol; 63 milligrams of sodium.

  1. Dec 18th 2015

    Love this quici and easy recipe! I don't like using shortening, so I substitute butter. I also drizzle dark chocolate over the cookies before slicing to make them extra special - it's a fant ...

  2. Feb 26th 2011

    If I could give four and a half stars, I would! These cookies were very easy. I loved being able to roll them into logs and cut them after they were cooled. They are perfectly bite-sized tha ...

  3. Mar 2nd 2010

    Very easy, and my 8 year old says they are the best cookies I ever made!

  4. Dec 22nd 2009

    I like the ease of rolling out the dough and slicing the cookies later, however, I found the flavor to be a bit bland and these were too soft for my taste. I was looking for a ginger *snap* ...

  5. Nov 28th 2009

    I made these last year for our Christmas Tea at church. I had 2 requests for the recipe. They were so wonderful and, yes, addicting! I have had requests to make them again this year. Tha ...

  6. Sep 25th 2008

    My kids loved this and I loved how easy it is! So, much faster than spooning out individual cookies.

  7. Oct 23rd 2005

    This recipe was so easy and absolutely tasty. Be careful. The temptation is there to overbake them because they are so soft when they come out of the oven. The cooled in a few minutes and ...