Gingersnaps

Rev BJ Friley

By
@RevBJFriley

NOTE: For best results, chill dough before making into balls - about 1 hour chilling time is best

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com

justapinch.com/me/mbf

Brenda Kay Friley...May 27, 1965 - September 19, 2012

We was married on October 9, 2010...pictures of our wedding is in my photo album


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Cook:

15 Min

Method:

Convection Oven

Ingredients

1 1/2 c
crisco, regular or butter flavor
1 c
sugar
2 large
eggs (at room temperature)
1 c
light molasses
1 tsp
salt
2 tsp
baking soda
2 tsp
ground ginger
2 tsp
cinnamon, ground
2 tsp
cloves, ground

Directions Step-By-Step

1
Preheat oven to 350 degrees F
2
In a large mixing bowl with electric mixer - Beat shortening and sugar until light and fluffy
3
Beat in eggs and molasses until blended
4
Beat in 1 cup of flour, salt, baking soda, and spice until well mixed; occasionally scraping the sides of the bowl with rubber spatula
5
With a spoon - Stir in enough of remaining flour to make a stiff dough
6
Shape dough into 1 1/2 inch balls
7
Place them 3-inches apart on lightly greased cookie sheets
8
Lightly grease the bottom of a flat-bottomed drinking glass about 3-inches across
9
Dip greased end into a small bowl of sugar
10
Use glass to flatten cookie balls to a 3-inch diameter while dipping glass each time in sugar
11
Bake cookies at 350 degrees F for 15 or until firm and lightly browned
12
Let stand for 1 minute
13
Remove cookies from the cookie sheets to cool completely
14
Store in airtight containers

About this Recipe

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: American