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Best Ever Gingersnaps Recipe

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This recipe for Best Ever Gingersnaps, by , is from The Anderson / Farinella Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Farinella
Added: Thursday, January 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar plus extra
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground clove
3/4 cup shortening
1/4 cup molasses
1 egg slightly beaten

Directions:
Directions:
Combine sugar, flour, salt, soda and spices. Stir lightly. Cut in shortening to resemble course crumbs. Stir in molasses and egg. Shape dough into 1" balls and roll in sugar. Place on ungreased baking sheet. Bake 10 minutes at 350.

Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
These are my Gramma Comeau's cookies. Be careful, they can go from cooked to burnt quickly. I start checking the first batch at 8 minutes.

 

 

 

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