Prep 20 mins
Cook 15 mins
Another one of my grandmother's incredible recipes. This was a special treat when I was a little girl.
- In a large mixing bowl, cream the shortening and sugar.
- Beat in the egg and molasses.
- Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
- Roll teaspoonfuls of dough into balls.
- Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
- Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.
A chose this over other gingersnap recipes because frankly, every one of Ratherbeswimmin's recipes I have tried, are excellent. This one is no different. Very easy too! Not sure how crispy they will be because I tasted straight from the oven. Wonderful cookie, not too sweet and being the impatient baker that I am, I love that I don't have to wait for butter to soften! Thanks for posting!
These cookies were so wonderful. I made them during Christmas. Intense smell while baking. Very tender and soft in the middle. Wonderful ginger-molasses flavor Not only did my family enjoy them, but we put them on a plate for Santa. They were all gone on Christmas morning so he must have liked them too. Thanks Nurse Di.
DELICIOUS!!! I made 2 double batches! I will be including these in my goodies bag to pass out as Christmas gifts. I followed the recipe exactly. On my 2nd batch I did add an extra tsp. of ginger! I thought the extra tsp gave it just the right spice for my taste buds and everyone else liked them as well. A delicious spice and crunch. Dunk them in your coffee! Yum Yum! Thanks for sharing!