These classic Gingersnaps are made from a recipe passed down by my husband’s Grandma Lorraine. While I wasn’t lucky enough to meet Lorraine, these hold a special place in my heart as one of the family recipes we shared on our wedding dessert buffet.

Grandma Lorraine’s Gingersnaps


  • 3/4 cups organic shortening (look for Spectrum brand)
  • 1 cup granulated sugar
  • 1/4 cups molasses
  • 1 egg (large)
  • 2 cups ultragrain flour
  • 1/4 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon (ground)
  • 1 1/2 teaspoons cloves (ground)
  • 1 teaspoon ginger (ground)


Cream shortening and sugar, add molasses and egg. Beat well then add sifted dry ingredients. Mix well and roll into small balls (about 3/4 tsp.) Dip into sugar and place 2" apart on greased or lined cookie sheet.

Bake at 375 for 15 minutes for crunchy cookies, or at 350 for 10-12 minutes for chewy cookies.

Yields 4 dozen cookies

Recipe from Mayhem in the Kitchen!

This post is day 1 in the series Mayhem’s 12 Days of Christmas Cookies!


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