Soft baked gingersnap cookies from scratch. Make these soft and delicious gingersnap cookies to enjoy for dessert, pack into your kid's lunches, or give as a gift. They are easy to make and you can freeze the dough until later too.
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5 from 1 vote

Soft Baked Gingersnap Cookies

A soft and delicious gingersnap cookie. 
Course: cookies, Dessert
Cuisine: American
Servings: 72 cookies
Calories: 69kcal
Author: Shelly


  • 1 cup Shortening
  • 1 1/4 cups Sugar
  • 2 Eggs
  • 1/2 cup Molasses
  • 3 1/2 cups Flour
  • 1 teaspoon Salt
  • 1 tablespoon Baking Soda
  • 1 1/2 teaspoons Cinnamon
  • 1 tablespoon Ground Ginger
  • Extra Sugar for Rolling


  • Preheat oven to 350 degrees.
  • In a medium sized bowl, add flour, salt, baking soda, cinnamon, and ground ginger. Mix with a whisk until spices and mixed in well.
  • In a large sized bowl, add the shortening and sugar. With a hand mixer cream them until fluffy.
  • To the shortening mixture add the eggs and molasses. Mix with the mixer until mixed well.
  • Add the flour mixture to the shortening mixture and mix with hand mixer until the flour is well incorporated.
  • Roll dough into teaspoon sized balls and roll in the sugar, to coat all side.
  • Place on a lined cookie sheet and bake for 8-10 minutes or until the cookies are set and the tops have started to crack.
  • Remove from oven and let sit on cookie sheet for a few minutes. Then gently move them to a cooling rack to finish cooling.



Not only is this recipe delicious but only costs about $2 to make too. 


Calories: 69kcal