Makes 30
  • ¾ cup all-vegetable shortening
  • 1cup granulated sugar
  • 1 large egg
  • ⅓ cup molasses
  • 2⅓ cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cloves
  • ½ cup sparkling sugar
  1. Preheat oven to 375°. Line baking sheets with parchment paper.
  2. In a large bowl, beat shortening and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg until combined. Beat in molasses until combined.
  3. In a medium bowl, whisk together flour, ginger, baking soda, 1 teaspoon cinnamon, salt, and cloves. With mixer on low speed, gradually add flour mixture to shortening mixture, beating until a stiff dough forms.
  4. In a small bowl, stir together sparkling sugar and remaining
  5. teaspoon cinnamon. Using a 1-ounce spring-loaded ice cream scoop, scoop dough into balls. Roll balls in sugar mixture to coat. Place 2 inches apart on prepared pans.
  6. Bake until edges look set and dry, about 13 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 1 week.
Kitchen Tip: If you prefer your gingersnaps on the chewy side, bake for 11 minutes. If you like them crunchy, bake for 15 minutes.
Recipe by Paula Deen Magazine at