Molasses Gingersnaps

prehfus
  • 2 ¼ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup packed dark brown sugar (or slightly less)
  • ¾ cup shortening
  • ¼ cup molasses (Grandma’s Robust variety works well)
  • 1 egg
  • Granulated sugar for rolling (white, colored, or a combination)

Stir together flour, baking soda, ginger, cinnamon, cloves and salt. In a large mixer bowl, combine brown sugar, shortening, molasses and egg. Beat well. Add flour mixture and beat until well mixed.

Shape dough into 1” balls. Roll in sugar. Place 2” apart on ungreased cookie sheets. Bake at 375° for about 9-11 minutes. Bake longer for snappier cookies and shorter for softer ones.

Makes about 4 dozen 2-inch cookies

HINT: Rub a little shortening in the measuring cup before you measure the molasses.

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