Gingersnaps

Name: Gingersnaps
Cook time: 15 min
Total time: 15 min
Cuisine: American
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

By Rev BJ Friley
@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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

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
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How to Make Gingersnaps

Step-by-Step

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