Gingersnap cookies are an old fashioned cookie that has been around for a long time. I have been making these cookies for over forty years and our family loves them. They are great to take someone as a gift, wonderful for school events, holidays, lunchboxes and anytime you just want a good cookie with a glass of milk or cup of coffee. Take them to any kind of gathering and you won’t bring any home. These cookies keep well in an airtight container and the recipe could be doubled if you want to make a really big batch. You might also like our recipe for old fashioned soft molasses cookies.
Ingredients for gingersnap cookies:
Shortening (I use Crisco)
These cookies are the perfect holiday cookie! The spices really set this cookie apart from so many others. They are a great gift. I used to make a tin for all of the neighbors and they all loved them!
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- 3/4 cup shortening I use Crisco
- 1 cup sugar
- 1 egg
- 5 tablespoons of molasses
- 2 cups all-purpose flour
- 2 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of cloves
- 1 teaspoon of ginger
- Mix first four ingredients well, then add remaining ingredients. Dough will be crumbly.
- Shape into balls the size of walnuts and dip one side in sugar. Place on a sprayed cookie sheet sugar side up. Bake 10 to 15 minutes in 350 degree oven. Makes approximately 2 1/2 to 3 dozen cookies.
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