Good Old Gingersnaps
I've been baking since I was a teenager and these were the first cookies I ever made. Favorites to this day! Just so you know; it's better to add the ginger to taste. I like to add extra myself.
- Ready In:
- 2 cups flour
- 1⁄4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 1 teaspoon ginger (more if desired)
- 1 cup sugar
- 3⁄4 cup butter or 3/4 cup margarine
- 1 egg
- 1⁄4 cup molasses
- extra sugar, for rolling
- Sift first six ingredients together.
- Cream sugar and shortening; add egg and molasses.
- Add dry ingredients and mix well.
- Form walnut-sized balls and roll in a little sugar.
- (can refrigerate if a little sticky, or use a bit of flour).
- Place on greased cookie sheet.
- Bake at 350 degrees for about 15 minutes.
MY PRIVATE NOTES
Add a Note
Join The Conversation
This was FIRST attempt to find GOOD Old Fashion ginger snaps, in order to make gingersnap gravy for my sauerbraten! DH was at the grocery when it opened to purchase dark molasses. He got a total of 36 cookies, because the first batch was larger, then downsized each baking batch. They ARE delicious, the only change was to add 1/2 tsp ground ginger. The last 5, he flattened with a glass, and they did not have the "cracked" top, and were thinner, baking to a harder finish. At the moment (within the hour) they are slightly soft, so may harden as they cool. Some will go into tonight's left over beef, and we'll freeze the rest in small packages, for future snacking --or making gravy. Thanks so much for your help, Zusie-Q, I am back in my comfort zone of an old recipe. Janey