Grandma Moog's Gingersnap Cookies from: Penzey's Spices


  • 2 Cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 Cup butter (or vegetable shortening)
  • 1 Cup sugar
  • 1 large egg
  • 1/4 Cup molasses
  • 1 tsp. GINGER, powdered
  • 1 tsp. CINNAMON, powdered
  • 1/2 tsp. CLOVES, powdered
  • 1/3 Cup granulated sugar (to roll dough in)


  1. Sift flour, baking soda and salt together, set aside.
  2. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES.
  3. Add the flour mixture in two parts, blending well.
  4. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°.
  5. Shape dough into 1 1/2-inch balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays.
  6. The cookies spread out during baking, so don’t crowd them. Bake 15 minutes.
  7. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Prep. time: 10 minutes plus chilling; Baking time: 30 minutes total (2 sheets at a time for 15 minutes each) Yield: 50-60 cookies

Nutritional Information Servings 30; Serving Size 2 cookies (28g); Calories 130; Calories from fat 50; Total fat 5g; Cholesterol 5mg; Sodium 105mg; Carbohydrate 19g; Dietary Fiber 0g; Sugars 12g; Protein 1g.

recipes/grandma_moog_s_gingersnap_cookies.txt · Last modified: 2022/02/28 10:33 by mcf
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