This recipe for gingersnaps makes gingersnap cookies that melt in your mouth! The gingersnaps "smell like Christmas" while they're baking!


  • ⅓ cup cinnamon sugar
  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup shortening or butter
  • 1 cup white sugar
  • 1 large egg
  • ¼ cup dark molasses


Step 1: Preheat Pizzello oven to 350℉(175℃). Place cinnamon sugar in a bowl; set aside.

Step 2: Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Step 3: Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

Step 4: Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

Step 5: Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls. Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

Step 6: Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

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