Jeff’s Gingersnaps

These gingersnaps are chewy and filled with flavor.

Hickory Public Schools is a very small school system…so small, in fact, that all district personnel, including the maintenance department, can all fit into the Board room at the same time. Each year at Christmas, we usually have a luncheon. This year, folks were asked to bring a dessert. For a month, I looked forward to Jeff’s gingersnaps.

Jeff Tice, cookie maker extraordinaire, shared this amazing recipe with us all.

Jeff Tice is the Director of Technology in our district, and he makes gingersnaps every year around the holidays. They are, by far, the best gingersnaps I have ever eaten.

Because everyone raves over Jeff’s gingersnaps, he sent the recipe out to us all last year. Yay! I made the recipe today, but I realized that I think Jeff uses dark brown sugar where I used light brown sugar as his snaps are darker than mine. However, my end result tasted just as good as his!

From start to finish, this recipe will take you about 30 minutes.

Gently pressing the flour into the wet ingredients will keep the dough moist.


On Wax Paper set aside the following:
2 1/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves

Roll each snap in granulated sugar.

In a large mixing bowl add the following:
3/4 cups shortening
1 cup brown sugar
1/4 cup molasses
1 egg



To the side for later use…
Granulated sugar

Preheat oven to 375 degrees.
Using a large spoon, hand mix the wet ingredients until most of the lumps disappear and color/texture appear even.
Use a sifter to sift about half of the dry ingredients on wax paper into the bowl.
Use the bottom side of the spoon to gently press the flour into the wet mixture until they have combined a bit.

Everyone loves Jeff's Gingersnaps!

Repeat until all dry ingredients have been added to the bowl.
Continue to hand press and mix batter with a spoon until color/texture is even.
Consistency should be soft and a little mushy — should stick to your hands a little and not be too dry.

Gently roll a bit of dough, slightly larger than a quarter, into a ball.

Do not over roll as dough will become dry.
Roll ball in granulated sugar until completely covered. Do not mash.

Place sugar-covered dough balls 1 1/2 inches apart on an ungreased cookie sheet.
Bake for 8-11 minutes.
Baking is complete when the cracks of the cookies display just a little moisture.

Makes 2-3 dozen.

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3 Responses to Jeff’s Gingersnaps

  1. hallte says:

    Save one for me!

  2. Jennifer H says:

    Totally agree! Best Gingersnaps ever!!

  3. Ali says:

    Ali’s 3 Star Rating: These were really yummy! I can’t put them in the yummy category of the Shrimp Pasta, but they were good and worth baking!

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