Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, betty crocker gingerbread mix, ginger and cloves. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar. Shape dough by rounded teaspoonfuls into balls. On cookie sheets, place balls, sugared sides up, about 3 inches apart. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.