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Plate stacked high with golden, cracked molasses gingersnaps ready to share. Perfect for holiday parties and gifting.

Nana's Molasses Gingersnaps

Old-fashioned molasses gingersnaps with soft, chewy centers, crisp sugar-crackled edges and warm ginger-cinnamon spice. A holiday cookie tin classic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 3/4 cup shortening
  • 1 cup granulated sugar plus about 1/4 cup for rolling
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Method
 

  1. Preheat the oven to 350°F and grease a cookie sheet.
  2. Cream the shortening and 1 cup sugar with a hand mixer until light and fluffy. Beat in the egg, then the molasses.
  3. In another bowl, stir together the flour, baking soda, ginger, cinnamon and salt.
  4. Gradually add the dry ingredients to the wet, stirring until the dough is thick enough to hold a spatula upright.
  5. Scoop golf-ball-size mounds, roll gently in sugar and place 2 inches apart on the sheet without flattening.
  6. Bake 12-15 minutes, until the tops are set and lightly golden. Move to a wire rack while warm.

Notes

Do not overbake; the centers stay soft as they cool. Perfect with coffee (or milk).