Betty Crocker's gingersnaps

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Bring a taste of nostalgia to your kitchen with these classic Gingersnaps. Created by the Betty Crocker Kitchens, these cookies bake up crisp on the outside and are filled with cozy flavors of ginger, cinnamon, cloves, and molasses. While gingersnaps and soft molasses cookies are often confused because they share similar ingredients, their key difference is texture: gingersnaps have a crisp texture and satisfying “snap” when broken, while molasses cookies are soft and chewy. A dip in granulated sugar before baking gives them their signature crackly tops and extra crunch. Whether you’re baking a batch for Christmas cookie exchanges, pairing them with your morning coffee, or serving them alongside ice cream, these homemade Gingersnaps are a timeless treat you’ll want to make all year long.

Cooking time: 1 hour, 25 minutes
Yield: 48 servings
  • 1 cup brown sugar (packed)
  • 3⁄4 cup shortening
  • 1⁄4 cup molasses
  • 1 egg
  • 2 1⁄4 cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon ground cloves
  • 1⁄4 teaspoon salt
  • 2 tablespoons Sugar
  1. Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with parchment paper or a silicone baking mat.
  2. In a large bowl, beat brown sugar, shortening, molasses, and egg with an electric mixer on medium speed, or mix with a spoon, until well blended. Stir in the remaining ingredients except granulated sugar.
  3. Shape the dough into 1 1/4-inch balls. Dip the tops into granulated sugar. On the cookie sheets, place balls, sugared sides up, about 3 inches apart. Discard any remaining granulated sugar after dipping the balls.
  4. Bake 6 to 8 minutes or just until set. Cool 2 minutes on the cookie sheets. Remove to a cooling rack. Cool completely, about 30 minutes. Store covered in an airtight container.