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“A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook.”
READY IN:
35mins
SERVES:
10
YIELD:
10-30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
  3. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
  4. Beat in egg until blended; beat in molasses.
  5. Reduce speed to low; beat in flour mixture just until blended.
  6. Place remaining 2 tablespoons sugar on waxed paper.
  7. Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
  8. Repeat for 10 balls.
  9. Place balls 3 inches apart on ungreased cookie sheet.
  10. (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
  11. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
  12. Cookies will be very soft and may appear moist in cracks.
  13. Cool 1 minute on cookie sheets on wire racks.
  14. Transfer to wire racks to cool completely.

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