1. Home >
  2. Recipes >
  3. Gingersnaps

Gingersnaps

  • Cook Time: 10 minutes
  • Servings: 50 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for Parchment Paper >

Ingredients

  • 1/2 cup oleo (80 percent vegetable oil margarine) or butter, softened
  • 1/4 cup shortening
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup mild-flavor molasses
  • 2 cups all-purpose flour
  • 1/4 cup coarse white, granulated, or colored sugar

Directions

Step 1

In a large bowl, combine oleo and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Step 2

Cover and chill for 2 hours or until dough is easy to handle.

Step 3

Preheat oven to 350 degrees F.

Step 4

Place the 1/4 cup coarse sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on a Reynolds® Parchment Paper lined cookie sheet.

Step 5

Bake in the preheated oven about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool.

Step 6

To Store: Layer cookies between sheets of parchment paper in an airtight container; cover. Store at room temperature for up to days or freeze for up to months.

Back to top

Loading

Back to top