Debbie Barnett Dineen
If you don’t already have a good recipe for gingersnaps, this is a good one.
This recipe always comes out even when all the new ones you have tried for Christmas cookie-giving have failed! Believe me, I’ve been there.
- 1 c sugar
- 3/4 c shortening or margarine, softened
- 1 egg
- 1/4 c molasses
- 2 c unsifted flour
- 2 t soda
- 1/2 t salt
- 1/2 t cinnamon
- 1/4 t cloves
- 1/4 t ground ginger
Preheat oven to 375°. Cream sugar and shortening. Beat in egg and molasses.
Stir in remaining ingredients until well mixed. If desired, chill dough for easier handling. Shape dough into 1 inch balls. Roll balls in sugar. Place 2 inches apart on greased baking sheets. Bake 9-12 minutes or until edges are set.