Giant Gingersnaps

This is the perfect cookie for the Fall season.  It is my friend Rusty's recipe, your gonna love them!  I just made a batch --hint wrap each cookie in saran wrap; they make great gifts!

Ginger Snap Cookie

Rusty's Giant Gingersnaps                           

 2 c. flour                   l

2 t. cinnamon           l

2 t. ginger                   Stir together in small bowl.         

1 t. b. soda               /

¼ t. nutmeg              l

¼ t. salt                    l


½ c. butter or marg., softened    l

¼ c. shortening                             Beat together until fluffy.

¾ c. sugar                                   /

½ c. brown sugar, packed          l


1/3 c. molasses      Beat into sugar mixture, then gradually add flour mixture.

1 lg. egg               /


1/3 c. granulated sugar, spread on dinner plate or pie tin

 Refrigerate dough for 1 hour.

Preheat oven to 350˚; lightly grease 2 large cookie sheets.  Measure ¼ c. dough, roll into ball and then roll in sugar to coat.  Arrange 4” apart on cookie sheets, about 5 cookies on each.  Bake about 18 minutes, switching position of sheets halfway through.  (They may need a couple more minutes after this.)  Cool on sheets 5 minutes; transfer to racks and cool completely.  Can be frozen individually for quite some time.  Makes 10 cookies.

Inspiring Quotes

Worked Featured In:



Sorry something went wrong. Here is the possible list of errors:

  • Error loading user data

Find me on:

email.png instagram.png  pinterest.png