Gingersnap Cookies

Submitted by ladyroseofrohan

"A holiday family tradition. These cookies are best when baked far from the heat source, and do not overcook or they turn hard and crumbly. For more "zip" add an extra 1/4 teaspoon of ginger and clove."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 20 cookies

ingredients

• 3⁄4 cup shortening
• 1 cup sugar
• 1⁄4 cup light molasses
• 1 egg
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger

directions

1. Combine shortening and sugar in mixing bowl. Add molasses and egg. In a separate bowl, combine remaining ingredients.
2. Add dry ingredients to molasses mixture. Mix well.
3. Roll into individual balls, roll through a bowl of sugar, and place on a greased cookie sheet. Press with a fork.
4. Bake at 375 degrees F for 15 minutes.