Ginger Snaps

READY IN: 15mins
Recipe by Vyrianna

I received this recipe from the Prescott Journal which actually called them "Nona's World Famous Ginger Snaps". I found some Molasses Krinkles recipes that had the same ingredients but different baking instructions. Since I won't be keeping the paper and do want to try this recipe I'm posting it here. (By the way 4 tablespoons is equal to 1/4 cup)

Top Review by Natural-Food-Mommy

These cookies are great! They are not the easiest cookie to work with, but I think they were worth it. I used a square of plastic wrap in my hand to help shape the crumbly dough together, and it worked much better than me bare hand. Much better than store bought ginger snaps. Excellent with pumpkin cheesecake dip.

Ingredients Nutrition

Directions

  1. Cream together shortening and brown sugar until well mixed, light, and fluffy.
  2. Beat together well the egg, salt, molasses and then mix these into the above.
  3. Sift together flour, baking soad, ground cloves, cinnamon and ginger.
  4. Add dry ingredients to the wet mixture and combine well.
  5. Chill in the refrigerator a few hours or overnight.
  6. Preheat oven to 350 degrees.
  7. After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
  8. Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
  9. *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.

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