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Gingersnap Cookies – Healthyish Foods

Gingersnap Cookies

These gingersnap cookies are the quintessential Christmas cookie. Every year, my sister Becky makes these cookies, and they always disappear. Her recipe makes a perfectly chewy cookie with a slightly crispy edge. Rolled in cane sugar, these cookies have just the right amount of spice and sweetness. Her recipe cannot be beat!
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  • 2 cups AP flour, all purpose
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup cane sugar , extra for rolling the dough balls
  • ¾ cup shortening
  • ¼ cup molasses
  • 1 large egg


  • 2 mixing bowls
  • electric mixer
  • baking tray


  • Preheat the oven to 375 degrees.
  • Line a cookie sheet with parchment paper. Set it aside.
  • Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a large mixing bowl. Set aside.
  • In a separate bowl, cream together the cane sugar and shortening using an electric mixer. Once well combined, best in the molasses and egg.
  • Next, add the dry ingredients to the wet ingredients and beat together until well combined.
  • Using your hands, shape the dough into 1-inch balls.
  • Roll the balls in cane sugar and place them on the prepared cookie sheet.
  • Bake for 8-10 minutes or until the edges are set and the top begins to crack.
  • Let them cool on the cookie tray for 1 minute before placing them on a wire cooling rack to completely cool.


Serving: 1serving, Calories: 86kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 109mg, Potassium: 46mg, Fiber: 1g, Sugar: 6g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg