GIngersnaps

"This is the best gingersnap recipe I've ever tried. They are soft and chewy but also firm. Recipe courtesy of Better Homes and Gardens Classic Christmas Cookies."
 
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Ready In:
30mins
Ingredients:
10
Yields:
48 cookies
Serves:
48
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ingredients

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directions

  • In a large mixing bowl combine about half of the flour and all of the brown sugar, shortening or oil, molasses, egg, baking soda, ginger, cinnamon, and cloves.
  • Beat with an electric mixer on medium to high speed til thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour.
  • Shape the dough into 1 inch balls. Roll the balls in sugar to coat.
  • Place cookies 2 inches apart on an ungreased cookie sheet.
  • Bake in a 375 oven for 8 to 10 minutes or til edges are set and tops are crackled.
  • Cool on cookie sheet for 1 minute. Remove cookies and cool on a wire rack.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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