Molasses Gingersnaps
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 177.44 ml vegetable shortening
- 236.59 ml brown sugar, packed
- 59.14 ml molasses
- 1 large egg
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 4.92 ml ground cinnamon
- 4.92 ml ground cloves
- 4.92 ml ground ginger
- 118.29 ml sugar
directions
- In lg. mixing bowl, cream together the shortening, brown sugar, molasses and egg.
- In separate medium-size bowl, sift together the flour, baking soda, salt and spices.
- Gradually add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.
- Heat oven to 375 degrees.
- Put the 1/2 c of sugar in medium-size bowl. Using floured hands, shape the dough into balls the size of whole walnuts. Rol the balls in the sugar, then place them on a lg, lightly greased baking sheet, leaving a couple of inches between them.
- Bake for 8-9 minutes.
- Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack.
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