Ginger snaps

16 Oct

ginger-snaps.jpgHere’s a great fall recipe, perfect for Halloween parties as well as any old time. They just taste like autumn! One of the best things about these cookies is they last a long time. They start out somewhat soft (though with a definite “bite”) but after a few days they get hard and crunchy and may be even better than fresh-out-of-the-oven.

I got the recipe from a guy I once worked with, who brought them to a potluck. Everyone wanted the recipe. Of course it was his wife who had made them, and she got the recipe from her grandmother, so it has a pedigree!

Ingredients:

¾ cup shortening
1 cup brown sugar
¼ cup molasses
1 egg
2¼ cup flour
2 tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
½ tsp. ground cloves
Granulated sugar

Directions:

Preheat oven to 375 degrees.

Cream together the shortening and brown sugar. Add the molasses and egg and mix well.

Stir in the flour, baking soda, salt, ginger, cinnamon and cloves.

Take a small amount of dough, roll it into a ball in your palms and then roll the ball in a small bowl of granulated sugar. Place the balls on a parchment paper-lined baking sheet. Don’t be tempted to flatten the balls: they’ll do that on their own. Bake for 10-11 minutes.

Cool on a wire rack.

Makes about 4 dozen cookies

 

One Response to “Ginger snaps”

  1. Susan Naidoff Holliday October 16, 2019 at 4:27 pm #

    We were just chatting with Bruce and Rhonda about the ginger snaps of our youth, in the orange and black boxes! Your recipe will push me to make some–I found an online recipe almost exactly like yours that adds crystallized ginger, which I’ve been looking to use in baking, so will add that, too. Thanks!

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