Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Packed dark brown sugar

  2. 3/4 cup 148g / 5 1/5oz Sugar

  3. 1/4 cup 59ml Molasses

  4. 1/4 cup 49g / 1.7oz Shortening

  5. 1 tablespoon 15ml Butter - softened

  6. 1 Egg

  7. 1/2 teaspoon 2 1/2ml Vanilla

  8. 2 1/2 cups 156g / 5 1/2oz All-purpose flour

  9. 2 teaspoons 10ml Baking soda

  10. 2 teaspoons 10ml Ground ginger

  11. 1 teaspoon 5ml Salt

  12. 1 teaspoon 5ml Ground cinnamon

  13. 1/2 teaspoon 2 1/2ml Ground cloves

  14. 1/4 cup 59ml Water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.

  3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.

  4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.

  5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.

  6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool. (

  7. Makes 120 (10 dozen) cookies.

  8. Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer clone of the cookie giant's store-bought version that you can whip up in a...uh...snap. And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat.


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