Gingersnap Cookies (Great Grandma Moog's)

  • 2 C flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 C vegetable shortening
  • 1 C sugar
  • 1 egg
  • 1/4 C molasses
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/3 C sugar (to roll dough in)

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.

Preheat oven to 350. Shape dough into 1-1/2-inch balls (or use smallest cookie scoop). Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 13-15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Date Added:January 01, 2002
Source:Penzeys Spice Catalog



2002, 2003, 2004, 2005, 2006, 2007
2 Points Each; 79 for Entire Recipe