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
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour. Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet. Bake at 375 for 9-12 minutes (in my oven it’s 7-8 minutes). Remove from cookie sheet immediately. Makes 2 1/2 – 3 dozen.
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…