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SOFT Ginger Snap Cookies

Updated on August 14, 2012

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Cast your vote for Soft Ginger Snap Cookies

I love Ginger Snaps but sometimes they are just too "snappy" when I want something softer. These are perfect. The secret is the Crisco and the 10 minute cooking time. If you over cook them a little they are still edible but won't be as soft. This is another recipe from my mom that she is letting me share.

stock photo - ginger snaps
stock photo - ginger snaps | Source

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: up to 3 dozen, depends on how big you make them


  • 1 Egg
  • 1 Scant Cup Sugar, plus a little extra for dipping before baking
  • 4 Tablespoons Molasses
  • 3/4 Cup Crisco
  • 2 Cups Flour
  • 1 Teaspoon Ginger
  • 1/4 Teaspoon Salt
  • 2 1/2 Teaspoons Baking Soda
  1. Preheat oven to 370 degrees.
  2. Beat together the egg, sugar and molasses. Stir in Crisco.
  3. Sift together flour, ginger, salt and baking soda.
  4. Mix together. Roll into walnut sized balls. Dip in sugar and place about 1 to 2 inches apart on baking sheet. Bake for 10 minutes.
Nutrition Facts
Serving size: 2 Cookies
Calories 184
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 2 g10%
Unsaturated fat 4 g
Carbohydrates 2 g1%
Sugar 14 g
Fiber 0 g
Protein 2 g4%
Cholesterol 10 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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