Ginger Snaps

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.

• SHORTENING
• BROWN SUGAR
• EGG
• MOLASSES
• FLOUR
• BAKING SODA
• CINNAMON
• GINGER
• CLOVES
• SALT

Ginger Snaps

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Ingredients

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• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1/4 cup molasses
• 2 1/4 cup flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp salt

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Instructions

1. Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour.
2. Shape into balls and dip tops in granulated sugar. Place 3″ apart on lightly greased cookie sheet.
3. 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.

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This is the original photo from this post. The above photo was updated in November 2015.