Ginger Snaps

Recipe by Vyrianna
READY IN: 15mins
YIELD: 48 cookies




  • Cream together shortening and brown sugar until well mixed, light, and fluffy.
  • Beat together well the egg, salt, molasses and then mix these into the above.
  • Sift together flour, baking soad, ground cloves, cinnamon and ginger.
  • Add dry ingredients to the wet mixture and combine well.
  • Chill in the refrigerator a few hours or overnight.
  • Preheat oven to 350 degrees.
  • 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.
  • Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
  • *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.