Soft Gingersnap Cookie Recipe (Blue Ribbon Winner)

Some recipes are made for the generations. Meaning, they are meant to be passed down over and over and over again. This is one of them. I first discovered this recipe in an old Jr. League cookbook. If you know me at all, you know I am CRAZY about Jr. League cookbooks. I’ve adapted the recipe from the original I found, but the core ingredients remain the same.

If I was the kind who kept secret recipes, this would be one I’d lock down. But, I believe in the generosity mindset. I figure if Jesus didn’t keep secrets then neither should I.

Be like Jesus, share the prized gingersnap recipe.

There is “prize winning” in the title because this recipe did win in the county fair. For real. Have you ever wondered who exactly takes the time to enter their recipe in the county fair for a blue ribbon? Well, you’re looking at her. I do.

And I won.

Some things just make me downright proud.

We love these especially around the holidays, but why limit yourself? Enjoy them any time of year. I keep rolled dough balls in the freezer and pop them in when people come over. They never fail to please.

Bake away friends and let me know if you too win next year in the county fair!

Soft Gingersnap Cookie Recipe (Blue Ribbon Winner)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

These prize winner Gingersnaps are a holiday favorite, and make a cozy apres ski treat as well.  

• Author: Krista Gilbert

Ingredients

Scale 1x2x3x

1/2 cup butter

1/4 cup corn oil

1 egg

1 cup sugar

1/4 cup molasses

2 cups plus 2 Tbsp. flour

2 tsp. baking soda

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. salt

Cook Mode Prevent your screen from going dark

Instructions

Combine butter and oil in mixer bowl and beat until smooth. Beat in the egg, sugar and molasses. Sift the flour, baking soda, ginger, cinnamon and salt together. Add to the egg mixture to form a dough.

Roll into 1″ balls and coat with additional sugar. Place on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until puffed. Cook on the cookie sheet for several minutes. Remove to wire rack to cool completely.

Makes 4 dozen