Gingersnaps

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 vote

Comments:

1 Comment

Cook:

15 Min

Method:

Convection Oven

Ingredients

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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

How to Make Gingersnaps

Step-by-Step

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