For me, the holidays mean basically one thing and one thing only: It’s gingersnap time. There’s almost nothing better than sitting down with a mug of hot chocolate in which to dip my gingersnaps while I watch the kids terrorize our Christmas tree.
These cookies are a (wait for it) snap to make. Enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 36 cookies
- 3/4 cup shortening
- 1 cup molasses, unsulphured, old-fashioned
- 1 cup brown sugar (preferably dark)
- 1 egg
- 2 1/4 cups sifted flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Cream together shortening, molasses, sugar, and egg until fluffy. Sift together rest of ingredients, then stir into first mixture. With hands, shape into 1 1/2 inch balls, then roll each ball in granulated sugar. Space at least two inches apart on greased or non-stick baking sheet. Bake at 375 degrees for approximately ten minutes. Remove and let cookies sit on sheet for additional minute. Remove cookies to cooling rack.