STREAMING NOW: Tia Mowry At Home

Jumbo Gingersnaps

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook.”
10-30 cookies

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a