Gingersnaps
"This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of a new pastor and his wife. Origin: Virgin Islands."
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 2 cups sifted flour
- 1 tablespoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 3⁄4 cup shortening
- 1 cup sugar
- 1 egg
- 1⁄4 cup molasses
- 2 teaspoons baking soda
directions
- Mix flour, ginger, salt, cinnamon, and baking soda, and sift together. Cream shortening and sugar until fluffy. Beat in egg and molasses. Then add flour mixture. Beat until smooth. Drop by teaspoonful into additional granulated sugar. Shape into balls and place on ungreased cookie sheet 2" apart. Bake 12-15 minutes at 350*. Cool and store in a tight container.
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Reviews
-
This is one of my all time favorite cookie recipes! It came to me originally from my Aunt Carol. In addition to the whole tablespoon of ginger (a must), we always use a whole teaspoon of cinnamon, and only bake for 12 minutes or until the tops are slightly rounded and crackly. These snaps are not crispy snappy, but they are spicy snappy! They come out soft and chewy and delicious with a sugary crunch to the outside. Thanks for posting this wonderful recipe CJAY! -
Yummy! I don't bake cookies from scratch as often as my family would like and these were a hit with everyone! We dipped them in a fluffy pumpkin dip.
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