Ginger Snap Cookies

Course: Dessert, Snack
Cuisine: American, Christmas, Halloween, Irish, Thanksgiving
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 14 cookies
Calories: 253
Author: Lord Byron's Kitchen
Ginger Snap Cookies are known for being thin and crispy.  They're also known for their distinct ginger and molasses flavours.  With a dusting of course sugar on top, these are sure to be loved by all!
Print Recipe


  • 1/2 cup vegetable shortening
  • 1 1/2 cups sugar
  • 1 large egg
  • 1/3 cup fancy molasses
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 cup course sugar


  • Preheat oven to 375 degrees.  Line a baking sheet with a silicone liner or parchment paper.  Set aside.
  • In a large mixing bowl, use a hand held mixer to blend the shortening and sugar until well blended.
  • Add the egg and molasses.  Blend until well incorporated.
  • Add the flour, baking soda, salt, ground ginger and cinnamon.  Blend until just mixed with the wet ingredients.
  • Scoop about 3 tablespoons of the cookie dough into your hands and roll into a ball.  Roll the ball into the course sugar.  Set the ball onto the baking sheet, and use a flat-bottomed glass or cup to flatten the cookie to roughly 1/4 of an inch.  (You can use less dough, but no less than 1 tablespoon, to make more cookies.)
  • Once the cookies are flattened, sprinkle the tops with just a little bit more course sugar (optional) and bake for exactly 13 minutes.
  • Remove from oven.  Allow to cool for 2 minutes and then transfer baked cookies to a cooling rack to finish cooling.  (Cookies will be soft, but will harden and crisp up as they cool.)


Calories: 253kcal | Carbohydrates: 45g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 140mg | Fiber: 0g | Sugar: 34g | Vitamin A: 20IU | Calcium: 22mg | Iron: 1.1mg