Debbie Barnett Dineen

This recipe comes from Tim’s sister-in-law, Debbie!

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.