Rev BJ Friley


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

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

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


★★★★★ 1 vote

15 Min
Convection Oven


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

How to Make Gingersnaps


  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

Printable Recipe Card

About Gingersnaps

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

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