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Gingersnap Cookies

This recipe comes from "As the Stir Spirs" cookbook. All proceeds from the sale of this cookbook benefit the American Cancer Society and Cystic Fibrosis.

Gingersnap Cookies

Main ingredient


Pairs well with

Apple Cider

Cook time

30 Minutes

Serving size



  • 2 cups sifted all-purpose flour
  • 1 tablespoon ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1 cup Sugar in the Raw

Quick Tip

For a better cookie, soften the butter at room temperature, not in the microwave.

Recipe Preparation

  1. Sift the flour, ginger, baking soda, cinnamon, salt and cloves together. Beat the butter and shortening in a bowl until creamy. Beat in the granulated sugar gradually. Beat in the egg and molasses. Sift one-third of the dry ingredients into the butter mixture and mix well. Sift the remaining dry ingredients into the butter mixture and stir until a soft dough forms. Pinch off walnut-size pieces of dough and shape into balls. Roll the balls in the Sugar in the Raw. Place 2 inches apart on a baking parchment-lined cookie sheet.
  2. Bake at 350 degrees for 10 minutes or until the cookies are rounded and slightly cracked. Cool on the cookie sheet for 5 minutes. Remove to a wire rack to cool completely. Store the cookies in an airtight container.
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Write a Comment
  1. Nancy VanderPol on December 20, 2018

    Love that you are featuring this recipe!

    • Plum’s Cooking Company on January 14, 2019

      It really is a delicious recipe! A perfect treat during the South Dakota winters.

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