Classic Gingersnap Cookies with Delirium Tremens

Classic Gingersnap Cookies

Recipe courtesy of Chef Brett Hunt

Classic Gingersnaps with Delirium Tremens

Classic Gingersnaps with Delirium Tremens


2 cups              All-Purpose Flour

3/4 cup            Shortening

1 tbsp               Ground Ginger

2 tsp                 Baking Soda

1 tsp                 Ground Cinnamon

1/2 tsp             Salt

1 cup                Granulated Sugar

1                        Egg

1/4 cup            Dark Molasses

1/3 cup            Cinnamon Sugar


  • Pre-heat oven to 350F
  • Combine ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the granulated sugar then beat in the egg and then the molasses.
  • Mix in about 1/3 of the flour mix into the shortening mix, stir to thoroughly blend. Next, add the remaining flour mixture and mix together until a soft dough forms.
  • Pinch off small amounts of dough and roll into 1″ diameter balls between your hands
  • Roll each ball in cinnamon sugar and then place 2 inches apart on a baking sheet
  • Bake in pre-heated oven until tops are rounded and slightly cracked, about 10 minutes
  • Cool cookies on cooling rack.


Enjoy your Classic Gingersnap Cookies with a pint of Delirium Tremens for a festive holiday treat!