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Ingredients
| shortening - vegetable: 3/4 cup |
| light brown sugar (packed): 1 cup (packed) |
| molasses: 1/4 cup |
| eggs: 1 (large) |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1 tsp |
| ground ginger: 1 tsp |
| granulated sugar: 1/2 cup |
Molasses Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
24 serving(s)
Tags
- In lg. mixing bowl, cream together the shortening, brown sugar, molasses and egg.
- In separate medium-size bowl, sift together the flour, baking soda, salt and spices.
- Gradually add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.
- Heat oven to 375 degrees.
- Put the 1/2 c of sugar in medium-size bowl. Using floured hands, shape the dough into balls the size of whole walnuts. Rol the balls in the sugar, then place them on a lg, lightly greased baking sheet, leaving a couple of inches between them.
- Bake for 8-9 minutes.
- Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack.