Gingersnap Cookies

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gingersnaps

My sister-in-law Rayanne made these cookies for a holiday party this year.  I absolutely loved them!  Most Gingersnaps that I have tried are either too spicy or too crunchy.  These were perfect!  Soft and tasty.  I actually chose to eat these over pumpkin pie. I would feel comfortable bringing these to a holiday cookie exchange – they were just right.  Thank you Rayanne!

Gingersnaps

  • ¾ cup shortening
  • ¼ cup molasses
  • 1 1/3 cup sugar
  • 1 egg
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Cream shortening with 1 cup of sugar. Add egg and molasses. Beat well. Mix in all the remaining ingredients except for the 1/3 cup sugar. Shape dough into small balls. Roll the balls in the sugar and put on cookie sheet. Bake 10-12 minutes in a 375 degree oven. Makes 24-36 cookies.