Your Cart is Empty
Let's make Gingersnaps! This is my tried and true, always go back to, Gingersnap recipe. It's in a cookbook that has got to be 40 years old and it never fails me! I have to confess, I did try another gingersnap recipe this week but was so disappointed that I threw them away - they were a big fail lol. So to make myself feel better I had to make my tried and true! They are delish - a little crispy, a little chewy and everything you want in a gingersnap.
Let's bake...
Gingersnaps
In a bowl, add in, stir and set aside
2 c. sifted flour
1/4 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground ginger
3 tsp. b. soda
Into the bowl of your mixer, add in and cream until light and fluffy
3/4 c. shortening
Add in and beat together
1 c. sugar
Add in and mix together
1 egg
1/4 c. molasses
Slowly add in the flour mixture, beating on low, until just combined.
Pour some granulated sugar onto a plate.
Shape dough into 1" balls and roll in granulated sugar.
Place onto cookie sheet, press down gently with your fingers and sprinkle a bit more sugar on top.
Bake at 350 for about 8 minutes, until golden brown.
Enjoy!
