Close
Ingredients
| multipurpose shortening: 3/4 cup |
| light brown sugar (packed): 1 cup (firmly packed) |
| eggs: 1 |
| salt: 1/4 tsp |
| molasses: 4 Tbl |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking soda: 2 tsp |
| ground cloves: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1 tsp |
Ginger Snaps
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
15 min -
Servings
48 serving(s)
Tags
- Cream together shortening and brown sugar until well mixed, light, and fluffy.
- Beat together well the egg, salt, molasses and then mix these into the above.
- Sift together flour, baking soad, ground cloves, cinnamon and ginger.
- Add dry ingredients to the wet mixture and combine well.
- Chill in the refrigerator a few hours or overnight.
- Preheat oven to 350 degrees.
- After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
- Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
- *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.