On the fifth Day of Sugar, my true love gave to me . .
These gingersnaps stole my heart a long time ago. They are my all time favorite gingersnap recipe, and believe me, I’ve tried a lot of different ones.
This recipe was given to me at a grocery shower my neighborhood gave me when I was getting married. That was 22 years ago. You should see the recipe card. It’s a little worn, has molasses spilled on it along with smeared ink in some spots from water spilling on it. It was given to me by one of my favorite people in our neighborhood. Her name is Lynn and she is probably one of the happiest people on this planet. Everyone in the neighborhood absolutely loves her. I don’t think she has a mean bone in her body. I still see her from time to time and even 22 years later she is still the happiest lady I know. Whenever I make these gingersnaps, I think of Lynn and I can’t help but smile.
These gingersnaps are, in my opinion, the perfect gingersnap. They are chewy on the inside and crispy on the outside. They turn out perfectly every single time I make them.
If you need something fabulous to make for your neighbors, make these and put them in a cellophane bag with a ribbon tied around it. Who wouldn’t be happy about getting a bag of delicious, homemade gingersnaps? These would also be a great cookie to make for a cookie exchange or to add to your Christmas cookie platter.
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 2 Tbsp. corn syrup
- 2 Tbsp. molasses
- 2 tsp. ginger
- 1 tsp. cinnamon
- 2 tsp. baking soda
- 2 cups flour
Preheat oven to 350 degrees. Line a cookie sheet with a silpat liner or parchment paper.
Cream shortening and sugar. Add egg, corn syrup and molasses. Mix well.
Add ginger, cinnamon, baking soda, and flour. Mix until well combined.
Roll into balls about the size of a golf ball. Roll in granulated sugar and place on cookie sheet. Gently press down each cookie slightly with your palm.
Bake for 10-12 minutes or until cookies are puffy and tops have started to crack. Remove from oven and tap the cookie sheet a couple times on the counter. Let cookies sit on cookie sheet for about 1 minute and then transfer to a cooling rack.
I like to make mine about the size of a golf ball, but feel free to make them smaller if you want to, just make sure you adjust the cooking time accordingly. Also, note that there is no salt in this recipe, I just didn't want you to think I left it out.
Recipe Source: My dear friend Lynn A.