Ginger Snap Cookies

ginger snap cookies on white plate

Soft and chew ginger snap cookie recipe that’s perfect for fall!




  1. Preheat oven to 375˚ F.  Line your baking pan with parchment paper or a silicone baking mat.
  2. Beat brown sugar, shortening, molasses, and egg in a large bowl using an electric mixer.  Blend well on medium speed until well incorporated.
  3. Add the remaining ingredients except for the granulated sugar.  Stir together until blended well.
  4. Take a rounded teaspoonful of dough and roll it into a ball.  Roll it around in a bowl of granulated sugar until fully covered.  Place the dough balls on the baking sheet approximately 3 inches apart.
  5. Bake for 10-12 minutes or until the cookies are just set and the dough has cracked.  Remove from the baking pan and let cool.


Adapted from recipe source Betty Crocker Cookbook.


Keywords: ginger snaps recipes, ginger snap cookies