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


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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


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

Printable Recipe Card

About Gingersnaps

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

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