Gingersnaps III

  • Recipe By
  • Published Sep 2nd
  • Servings30
  • Calories121
A small and tender spice cookie, this cookie is an excellent tea time treat.

Gingersnaps III Ingredients

The following are the ingredients needed to make delicious Gingersnaps III for 30 servings:

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

Gingersnaps III Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Gingersnaps III easily:

  1. 1 Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
  2. 2 Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
  3. 3 Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.

Nutrition Facts

Per Serving: 121 calories; 5.4 grams of fat; 17.4 grams of carbohydrates; 1.1 gram of protein; 6 milligrams of cholesterol; 107 milligrams of sodium.

  1. Nov 15th 2015

    These are AMAZING! A few modifications for ours tastes: Substitute room-softened butter for shortening, doubled the cinnamon and ginger, added 1/4 tsp cardamom. Also, I only had 3/4 cup suga ...

  2. Dec 4th 2011

    Unbelievably amazing cookies. I have made this recipe multiple times over the past few weeks due to demands! I followed the recipe exactly and, after making them a few times, found that baki ...

  3. Nov 14th 2010

    I substituted one 3.9 ounce carton of applesauce for half of the butter, used 1/2 cup of dark brown sugar and 1/2 cup of white sugar instead of just white, and added 1 teaspoon of freshly-mi ...

  4. Nov 25th 2009

    I've been using this recipe for years and absolutely love it! Quite a number of people have asked for the recipe over the years. Only things I do differently are to add 1/4 tsp. ground car ...

  5. Dec 13th 2008

    As a matter of personal preference I used brown sugar rather than white sugar and the results were perfect-a soft yet chewy cookie with tons of flavor. For a more festive look for my Christm ...

  6. May 4th 2008

    The best gingersnaps I ever baked! Chewy inside and crispy outside. I added an additional 1/2 teaspoon of ginger for even stronger taste and it worked well.

  7. Nov 9th 2007

    I didn't have any molasses, so I used dark brown sugar for half the white and corn syrup. I imagine molasses would have made them even better. I also added a bit of butter flavoring. The coo ...

  8. Jun 21st 2004

    Love these cookies. They smell and taste soooo good. I substituted becel margarine for the shortening and they turned out perfectly. Love how the sugar makes them sparkle!

  9. Nov 24th 2001

    I baked these cookies to share with a class I am in. They all *loved* it and wanted more...but I didn't have enough!!! haha