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.
- 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
- 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 2½ - 3 dozen.