Gingersnaps (Soft & Chewy) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I found this recipe in a old church fundraising book. It's been a while since I've made them. Ingredients:
3/4 cup shortening |
1 cup sugar |
1/4 cup molasses |
1 egg, beaten |
2 cups flour, sifted |
1/4 teaspoon salt |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon clove |
1/2 teaspoon ground ginger |
Directions:
1. Cream shortening and sugar.
2. Add molasses and egg.
3. Stir in sifted, flour, salt and baking soda.
4. Then cinnamon, cloves, and ginger. Dough will be soft and sticky.
5. Roll, into walnut-sized balls and roll in granulated sugar.
6. Place on greased cookie sheet and bake at 350°F for 7 to 8 minutes. Cookie will flatten out while baking.
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