« Back to Old-Fashioned Gingersnaps
White Lily

Old-Fashioned Gingersnaps


20 min


10 min


8 dozen cookies


Crisco® Original No-Stick Cooking Spray 1/4 tsp. ground cloves
2 3/4 cups White Lily® Enriched Bleached All Purpose Flour 1 cup firmly packed brown sugar
2 tsps. baking soda 3/4 cup butter softened
1 tsp. ground cinnamon 1 large egg lightly beaten
1 tsp. ground ginger 1/4 cup light molasses
1/2 tsp. salt Granulated sugar, for rolling


  1. 1.
    HEAT oven to 375°F. Coat baking sheets with no-stick cooking spray.

  2. 2.
    COMBINE flour, baking soda, cinnamon, ginger, salt and cloves in small bowl; set aside.

  3. 3.
    BEAT sugar and butter in large bowl with electric mixer on medium speed. Beat in egg and molasses until light and fluffy. Stir in flour mixture until just blended. Chill thoroughly.

  4. 4.
    SHAPE dough into 3/4-inch balls; roll in granulated sugar. Place on baking sheet about 2 inches apart. Flatten with bottom of glass dipped in sugar.

  5. 5.
    BAKE 8 to 10 minutes or until cookies are set. Cool on wire rack.