If you are a fan of ginger snaps like I am, then you gotta give this recipe a try. This recipe came from my mother-in-law. It doesn’t make a hard and crisp ginger snap.
These cookies turn out soft and chewy. In my oven, I even have to cook them less than the recipe calls for. These go great with the pumpkin dip recipe that I posted yesterday.
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 teaspoons soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour.
- Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet.
- Bake at 375 for 9-12 minutes (in my oven it’s 7-8 minutes). Remove from cookie sheet immediately. Makes 2 1/2 – 3 dozen.