Maritime Gingersnaps

Recipe by Halcyon Eve
READY IN: 1hr 30mins
SERVES: 16-24
YIELD: 48 cookies




  • Preheat oven to 375°F.
  • Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
  • Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
  • Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
  • Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
  • When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
  • Once completely cooled, store in an airtight container.