Ginger Snaps

Ginger Snaps are my very favorite Christmas Cookie.

I got the recipe from my Grandma. They are slightly crispy on the outside and soft and chewy on the inside. They are oh so good. I don't care for the crunchy kind but I loooove these.  They also freeze very well so I make up a batch or two and throw them in the freezer and pull them out when I assemble my neighbor's cookie plates.

Here's how to make them (recipe is at the bottom of post):

Cream shortening and sugar. 

Add egg and molasses. (I doubled the recipe so I added two eggs)

Mix well.

Sift in dry ingredients and mix well.

Roll into quarter sized balls.

Roll balls in sugar.

Place on greased cookie sheet.

Bake at 350 for 8-10 minutes.

These are so yummy! I hope you enjoy them too.

 

Ginger Snaps

3/4 c. shortening

1 c. sugar

1/4 c. light molasses

1 egg

2 c. flour

1/4 t. salt

2 t. baking soda

1 t. cinnamon

1 t. cloves

1 t. ginger

Cream shortening and sugar. Add molasses and egg and mix well. Sift in dry ingredients. Mix well.

Roll dough into quarter sized balls. Dip into sugar. Place on greased cookie sheet. Bake at 350 for 8-10 minutes.


Here are some other recipes from my Grandma:
Effie's Sugar Cookies

O' Henry Bars 
Pie Crust
Grandma's Rolls
Chicken Noodle Soup
Monkey Bread
Hot Fudge Sauce
Cinnamon Rolls
Best Ever Sugar Cookies
Chocolate Chip Cookies
Cheesy Corn Chowder
Lemon Freeze