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Ginger Snaps Recipe

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This recipe for Ginger Snaps, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtenay Lance
Added: Friday, February 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* 3/4 cup shortening
* 1 cup white sugar
* 1/4 cup light molasses
* 1 egg
* 2 cups all-purpose (to prepare gluten free, use 1 cup GF all purpose baking flour, and one cup ground oats)
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 2 teaspoons baking soda
* 1/2 teaspoon salt

Directions:
Directions:


1. Cream together shortening and sugar, add egg and beat until fluffy. Stir in molasses and mix well.
2. Sift all dry ingredients-twice, then add to molasses mixture and mix well
3. Using a cookie scoop or spoon scoop out spoonfuls of dough and form into round balls. Roll tops of balls in sugar.
4. Place the round balls on a cookie sheet, these cookies flatten as they bake.
5. Bake for exactly 9 minutes in a preheated 350 degree (175 degree C) oven. Remove from baking sheet and cool.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
Makes about 3 dozen. Also, if you want a chewier cookie, use a cup of ground oats and a cup of regular all purpose flour instead of 2 cups flour. Your cookies will stay chewier longer :)

 

 

 

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