Gingersnaps
1 photo of Gingersnaps
By
Rev BJ Friley
@RevBJFriley
1
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
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
Ingredients
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1 1/2 ccrisco, regular or butter flavor
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1 csugar
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2 largeeggs (at room temperature)
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1 clight molasses
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1 tspsalt
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2 tspbaking soda
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2 tspground ginger
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2 tspcinnamon, ground
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2 tspcloves, ground
How to Make Gingersnaps
- Preheat oven to 350 degrees F
- In a large mixing bowl with electric mixer - Beat shortening and sugar until light and fluffy
- Beat in eggs and molasses until blended
- Beat in 1 cup of flour, salt, baking soda, and spice until well mixed; occasionally scraping the sides of the bowl with rubber spatula
- With a spoon - Stir in enough of remaining flour to make a stiff dough
- Shape dough into 1 1/2 inch balls
- Place them 3-inches apart on lightly greased cookie sheets
- Lightly grease the bottom of a flat-bottomed drinking glass about 3-inches across
- Dip greased end into a small bowl of sugar
- Use glass to flatten cookie balls to a 3-inch diameter while dipping glass each time in sugar
- Bake cookies at 350 degrees F for 15 or until firm and lightly browned
- Let stand for 1 minute
- Remove cookies from the cookie sheets to cool completely
- Store in airtight containers