Eliza Larmour's Gingersnaps
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Sixteen cookies
- 1cup sugar
- 1cup Crisco
- 1egg
- ¼cup dark molasses
- 1tablespoon baking soda
- ¼teaspoon salt
- 1teaspoon cinnamon
- 1teaspoon ground cloves
- ½teaspoon ginger
- 2cups flour
- Additional sugar for rolling
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
241 calories; 13 grams fat; 3 grams saturated fat; 2 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 2 grams protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 350 degrees. Cream the sugar and shortening. Add the egg and molasses. Add the dry ingredients.
- Step 2
Form the mixture into one-inch balls. Roll the balls in sugar and place them at least one inch apart on an ungreased cookie sheet. Bake 12 minutes.
- Step 3
Cool the cookies on the cookie sheet until firm, then remove them carefully with a spatula.
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Cooking Notes
Fabulous Gingersnaps!
These cookies are the best gingersnaps I have ever had. Made two small substitutions also recommended by other reviewers. I replaced Crisco with butter and doubled ginger. Also rolled them in Demerara sugar crystals..Yum!!
Marlin
Ended up freshly grinding the cloves and the cinnamon, little more molasses and ginger than called for, also subbed butter for shortening. great cookies, would have gone even heavier on the ginger, double or more for more spice.
Danno
Wanted ginger snaps, had all of these ingredients, but not a lot of time. Made as directed, added a little extra of each spice. 3 batches - one per the recipe, 2nd added some chopped candied ginger on top, 3rd was a sprinkling of sea salt on top. All good, salted cookies were the best of the three,
erin b
It doesn’t specify which sugar to roll the cookies in, but turbinado sugar gives a more classic look. Cookies must be spaced well apart because they spread.
Best Sugar Snaps Ever!
We made a couple of small changes. Like others we doubled the ginger and very slightly increased the other spices. We substituted half of the Crisco with butter and half of the sugar with dark brown sugar. And we made it gluten free by using Red Mill 1to 1 GF flour. Really yummy!
liz
Nice, but the Crisco definitely has a distinct… Crisco flavor. I wish I had used coconut oil or butter or a mixture instead. Double the ginger at LEAST and I sprinkled with salt and dipped halfway in toasted sesame seeds. They’re gorgeous!
Fabulous Gingersnaps!
These cookies are the best gingersnaps I have ever had. Made two small substitutions also recommended by other reviewers. I replaced Crisco with butter and doubled ginger. Also rolled them in Demerara sugar crystals..Yum!!
Leslie
Excellent result: chewy and soft and well flavoured. I halved the cloves and added more cinnamon. I baked the cookies in both the recommended ball shape and in a fork flattened shape. The ball shape looks the most professional although both tasted great!
Marlin
Ended up freshly grinding the cloves and the cinnamon, little more molasses and ginger than called for, also subbed butter for shortening. great cookies, would have gone even heavier on the ginger, double or more for more spice.
Danno
Wanted ginger snaps, had all of these ingredients, but not a lot of time. Made as directed, added a little extra of each spice. 3 batches - one per the recipe, 2nd added some chopped candied ginger on top, 3rd was a sprinkling of sea salt on top. All good, salted cookies were the best of the three,
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