Prep 10 mins
Cook 8 mins
My mother in law makes this for Christmas. They're so good with hot cocoa.
- 3⁄4 cup Crisco
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 cup sugar
- 1⁄4 cup molasses
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- Preheat oven to 375°F.
- Cream the shortening and sugar together until fluffy; beat in egg.
- Sift the dry ingredients together.
- Add the dry ingredients to the batter and mix well.
- Refrigerate dough 1 hour before rolling into 1 inch balls.
- Roll balls in sugar before baking.
- Bake 8-10 minutes on an ungreased baking sheet.
Very good recipe. Although I found it to by a little dry but added a little water a bit at a time to find a dough that would roll nicely and yet not be too sticky. These remind me of the cookies my grandma baked when I was little. Can't wait for my own kids to try them! A keeper for sure! :)
What a great cookie! I doubled the amount of ginger and substituted 1/2 the crisco with applesauce, leaving a slight tingle on the tongue from the spices. They aren't as crisp as store bought gingersnaps but that doesn't bother me at all. Great recipe!
While the appearance of this cookie is very good, we were disappointed by the texture and flavor... specifically, while their airiness was nice they were completely lacking in SNAP! Also, the flavor suffered from a greasiness we attribute to the use of crisco and lack of butter. Is there a benefit to using crisco versus butter? We'd love to know how it changes the outcome