Name: Gingersnaps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 36 Cookies
Cuisine: American

Real Life of Lulu Verified

January 23, 2026

Crisp edges, soft middles, and cozy spice in every bite. Molasses, ginger, and cinnamon make these gingersnaps taste like home. Roll the dough in sugar, bake until the tops crack, and watch them disappear.

From the Cook

1/3

Gingersnaps

Real Life of Lulu Verified

Ingredients

WarningEggs and 3 other allergens identified

Instructions

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Instructions

Preheat the oven to 350℉. Grease a cookie sheet and set aside.

In a large mixing bowl, cream the shortening and sugar.

Beat in the egg and molasses.

In a separate bowl, sift the flour, baking soda, salt, ginger, and cinnamon.

Stir the flour mixture into the shortening mixture, blending thoroughly.

Shape the dough into 1-inch balls and roll in the extra sugar.

Place them on the prepared cookie sheet and press with the bottom of a glass to flatten the cookies slightly.

Bake at 350℉ for 12-15 minutes.

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Tips & Tricks (5)

Spice Bloom Magic 🌶️
Toast your ground ginger and cinnamon in a dry pan for 30-60 seconds before mixing into the dough to intensify their aromatic oils and deepen the cookie's flavor profile.
Molasses Moisture Trick 💧
Lightly oil your measuring cup before adding molasses to ensure it slides out completely, preventing sticky mess and ensuring precise measurement.
Crack-Perfect Technique 🍪
Roll cookie dough balls in granulated sugar just before baking and slightly flatten them to ensure those classic cracked tops and crisp exterior.
Chill for Control 🧊
Refrigerate the dough for at least 1 hour before baking to prevent spreading and help the spices meld, resulting in more concentrated flavor and better cookie structure.
Sugar Rolling Hack 🍬
Use coarse turbinado or raw sugar for rolling to create a beautiful sparkling, crunchy exterior that adds texture and visual appeal to your gingersnaps.