Grandma Rosenbrook's Gingersnaps

The kind of recipe passed down on an index card with flour smudges on it. These gingersnaps are straightforward and unfussy: sift the dry ingredients, cream the shortening with egg and molasses, combine, roll into balls, coat in sugar, and bake. No chilling, no resting, no complicated steps.

The triple spice combination of cinnamon, ginger, and cloves gives these cookies their warm, spicy bite. Cinnamon leads at 1 teaspoon, with ginger and cloves in supporting roles at ½ teaspoon each. The molasses ties all three together with that deep, bittersweet backbone that defines a proper gingersnap.

Rolling the dough balls in sugar before baking creates the crackled, sparkly top that gingersnaps are known for. As the cookies spread and the surface dries, the sugar coating cracks into those classic fissures. Fifteen minutes at 350°F (180°C) gives you crispy edges with a slightly chewy center.

Pro Tips

• Cream the shortening, egg, and molasses thoroughly before adding the dry ingredients. The mixture should be smooth and uniform
• Make the dough balls consistent in size so they bake evenly. About 1 inch works well
• Don’t flatten the balls. They spread naturally and the round shape helps create the crackle pattern
• These crisp up more as they cool. If they seem soft coming out of the oven, give them a few minutes on the sheet

Variations

• Extra ginger heat: Increase the ground ginger to 1 teaspoon for a spicier snap
• Butter version: Swap shortening for softened butter for a richer flavor, though the cookies will spread thinner
• Chewy center: Pull them at 12 minutes for a softer, chewier cookie with less snap