Ginger Snaps


If you are a ginger snap fan like I am, then you gotta give this recipe a try. This recipe came from my mother-in-law. It doesn’t make a hard and crisp ginger snap. These cookies turn out soft and chewy. In my oven, I even have to cook them less than the recipe calls for. These go great with the pumpkin dip recipe that I posted yesterday.


Ginger Snaps
 
Ingredients
  • ¾ cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2¼ cup flour
  • 2 teaspoons soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • ¼ teaspoon salt
Instructions
  1. Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour.
  2. Shape into balls and dip tops in granulated sugar. Place 3" apart on lightly greased cookie sheet.
  3. Bake at 375 for 9-12 minutes (in my oven it's 7-8 minutes). Remove from cookie sheet immediately. Makes 2½ - 3 dozen.

 

 

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4 comments on “Ginger Snaps

  • Hello! I just wanted to pop in and say that these cookies were fantastic! I made them for a work function and they almost didn’t make it because my husband and I kept munching on them. Gingersnaps have always been too crunchy for me, so I’ve never really liked them. These, however, were perfectly chewy and wonderful! Thanks!

  • My new GO TO recipe…had one friend even say these were her favorite cookes EVER! Thanks for sharing!!!

  • Oh yum, I love ginger and molasses, and mixed in a cookie they’re even better! I love soft ginger cookies, instead of crispy ones. I think I’ve found the next cookie recipe I’m going to try…

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