Total Time
1hr 40mins
Prep 1 hr 30 mins
Cook 10 mins

Here's a great variation on the classic gingersnap. I found this recipe in ony of my mom's old cookbooks, the "Clarks Mills United Methodist Church Centennial Cookbook: 1883-1983," and comes from one Eleanor (Redfoot) Creddle.

Ingredients Nutrition

Directions

  1. Combine shortening, sugar, egg and molassas. Beat until incorporated.
  2. In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated.
  3. Chill in the refrigerator for 1 hour.
  4. Heat oven to 375 degrees.
  5. Shape dough into small balls (about 1 inch), roll in sugar.
  6. Place on lightly greased cookie sheet. Bake for 8-10 minutes.
  7. Remove and cool.

Reviews

(1)
Most Helpful

Unfortunately these did not turn out as I had hoped. Although I chilled the dough for more than one hour it was still too wet to handle. Thus, no rolling by hand but rather dropping by a scant tablespoon.
This made 54 cookies and they baked for 9 minutes. They were soft when done and they stayed soft, to the point that they caked together in the cookie jar. I must say that the taste was nice, the spices gave them a kick, the raisins upped the cookies, I certainly do not regret trying them out.
Thanks for posting.

Chef Dudo May 21, 2011

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