These gingersnaps are a staple of the Young family. After years and years of my grandma making these during the winter, for Christmas, and even during the summer, I have taken over making them. The process is extremely easy and they turn out melt in your mouth. I make these whenever my dad has a special craving for them because they are his number one favorite cookie. Nice and soft. 🙂



  • ¾ cp shortening
  • 1 cp brown sugar
  • 1 egg
  • ¼ cp molasses
  • 2 ¼ cps flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp salt
  • Granulated sugar


  1. Mix shortening, brown sugar, egg and molasses.
  2. Add in remaining ingredients except granulated sugar.
  3. Cover and chill 1 ½ hrs
  4.  Heat oven 325 degrees
  5.  Shape into balls, roll in sugar Bake on a Silpat baking mat on a cookie sheet for 10-12 min

*If you are in a rush to make them, they still turn out if they are not chilled. Chilling is just ideal for the perfect gingersnap.

*You can add sprinkles to the top such as red or green during Christmas time.




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