A gingersnap cookie recipe for your cookie press. These delicious spicy cookies get their flavor from cinnamon, ginger cloves, molasses and brown sugar.


7 dozen


3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon salt
3/4 cup shortening
3/4 cup brown sugar
1/4 cup molasses
1 large egg
granulated (white) sugar


Preheat oven to 375°F (191°C). Sift together flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add molasses and egg; mix well. Gradually add in flour mixture until blended.

Place bar design plate on press and fill. Holding press in a semi-horizontal position, form cookies on ungreased baking sheets, 1 inch apart. Sprinkle with sugar.

Bake for 10 to 12 minutes, or until set and lightly brown. Remove from oven and cool for 1 minute. Remove cookies from baking sheet and place on wire cooling rack until cool.

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