ginger snaps

★★★★★ 2 Reviews
bittygirl51 avatar
By Linda Stevens
from Longview, TX

A Christmas favorite! Not everyone likes the strong flavor of cinnamon, molasses and ginger, including my sweet hubby who is not a big fan of ginger snaps. I acquired this recipe many years ago from an ex-sister-in-law who made these every year for Christmas. After marrying my current husband, I discovered that his mama loved ginger snaps and was eating the store bought variety. OMG! There is no comparison! These are awesome, so good that I've even made my hubby a lover of THESE ginger snaps! They are crisp and melt in your mouth delicious and what I consider a "healthy cookie"!

★★★★★ 2 Reviews
serves 4 dozen
prep time 30 Min
cook time 15 Min

Ingredients For ginger snaps

  • 3/4 c
    shortening
  • 1 c
    granulated sugar
  • 1/4 c
    dark molasses
  • 1 md
    egg
  • 2 c
    flour
  • 1/4 tsp
    salt
  • 2 tsp
    soda
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground cloves
  • 1 tsp
    ground ginger
  • COOKIE DIP:
  • 3/4 c
    granulated sugar
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How To Make ginger snaps

  • 1
    Cream 3/4 c. shortening and 1 cup of sugar together with a pastry blender.
  • 2
    Add molasses and egg. (Beat with electric beater until smooth).
  • 3
    Add dry ingredients and mix well. (I start with the electric mixer, adding dry ingredients slowly. Once all ingredients are blended together, I finish mixing with my hands).
  • 4
    Put 3/4 c. granulated sugar in a bowl for dipping.
  • 5
    Roll cookie dough into Tablespoon size balls and dip into sugar. Place on cookie sheet.
  • 6
    Bake for 12-15 minutes in a 375 degree oven. (Don't overbake). They will flatten as they cool. They should look cracked.
  • 7
    Unusually delicious WARM!
  • 8
    NOTE: If you run out of time, cookie dough can be refrigerated until you can get back to making your cookies. Just let the dough set out for a little while so it is easier to form your balls. Dough also freezes well and makes great gifts!
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