gingersnaps

Name: Gingersnaps
Cook time: 15 min
Cuisine: American
Ingredients: 1 1/2 cup(s) crisco, regular or butter flavor; 1 cup(s) sugar; 2 large eggs (at room temperature); 1 cup(s) light molasses; 1 teaspoon(s) salt; 2 teaspoon(s) baking soda; 2 teaspoon(s) ground ginger; 2 teaspoon(s) cinnamon, ground; 2 teaspoon(s) cloves, ground

(1 RATING)

43 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Dec 17, 2012

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 http://www.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

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prep time

cook time 15 Min

method Convection Oven

yield

Ingredients

1 1/2 cups crisco, regular or butter flavor
1 cup sugar
2 large eggs (at room temperature)
1 cup light molasses
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons cinnamon, ground
2 teaspoons cloves, ground

How To Make gingersnaps

Step 1

Preheat oven to 350 degrees F

Step 2

In a large mixing bowl with electric mixer - Beat shortening and sugar until light and fluffy
Step 3

Beat in eggs and molasses until blended
Step 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
Step 5

With a spoon - Stir in enough of remaining flour to make a stiff dough
Step 6

Shape dough into 1 1/2 inch balls
Step 7

Place them 3-inches apart on lightly greased cookie sheets
Step 8

Lightly grease the bottom of a flat-bottomed drinking glass about 3-inches across
Step 9

Dip greased end into a small bowl of sugar
Step 10

Use glass to flatten cookie balls to a 3-inch diameter while dipping glass each time in sugar
Step 11

Bake cookies at 350 degrees F for 15 or until firm and lightly browned
Step 12

Let stand for 1 minute
Step 13

Remove cookies from the cookie sheets to cool completely
Step 14

Store in airtight containers
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