ginger snaps, aunt dorothy's

Name: Ginger Snaps, Aunt Dorothy's
Cuisine: American
Ingredients: 1 cup(s) oleo; 2 - eggs; 6 tablespoon(s) molasses; 1 1/2 cup(s) sugar; 3 cup(s) flour; 2 1/4 teaspoon(s) soda; 3/4 teaspoon(s) cloves; 1/2 teaspoon(s) cinnamon; 1 1/2 teaspoon(s) ginger

2 Pinches 1 Photo

Megan Stewart

Middletown, OH

Updated on Aug 24, 2017

I make these every Christmas, my daughter never got to meet my Aunt, but she loves these cookies as much as I do, so we are passing down her tradition! Aunt Dorothy never cooked, to the point she had to have her husband, Uncle Frank, turn on the oven for her! This is quite literally the only thing she ever made, and shared this secret recipe only with me. Not even her own children got this recipe.

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Ingredients

1 cup oleo
2 - eggs
6 tablespoons molasses
1 1/2 cups sugar
3 cups flour
2 1/4 teaspoons soda
3/4 teaspoon cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ginger

How To Make ginger snaps, aunt dorothy's

Step 1

Mix oleo and sugar together, add eggs and mix. Flour, soda, spices, mix well. Add alternately with molasses to sugar mixture. Put in fridge 2-3 hours or overnight.

Step 2

Make into little balls, put on cookie sheets about 1 1/2" apart. Dip bottom of glass in sugar, and slightly flatten cookies. Bake at 350 degrees 10-12 min.
Step 3

5-2-19, made to roll out for BBB. Took 6 cups flour. Doubled the recipe, and first half I rolled right away, took 22 min at 350 degrees and made them very, VERY puffy. So put farther apart next time. LOL
Step 4

2nd half of the batch with the extra flour is in fridge overnight to bake and see if it is as puffy...
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