Old-Fashioned Ginger Snaps

Yield: about 4 1/2 dozen
Recipe from Oxmoor House

More From Oxmoor House


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


  1. Cream shortening in a large mixing bowl; gradually add 1 cup sugar, beating well. Add egg; beat well. Stir in molasses.
  2. Sift together flour, soda, ginger, cinnamon, and cloves in a medium mixing bowl. Gradually add to creamed mixture, stirring well. Chill 2 hours.
  3. Shape dough into 1-inch balls. Dip half of each ball in remaining sugar. Place balls, sugar side up, 2 inches apart on lightly greased cookie sheets. Flatten balls with the bottom of a glass. Bake at 350° for 12 minutes or until browned. (Tops will crack.) Remove from cookie sheets, and cool on wire racks.
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