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Nate's Grandma Thornton's Gingersnaps Recipe

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This recipe for Nate's Grandma Thornton's Gingersnaps is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 cups flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp ground ginger
• 3 tsp cinnamon
• Dash of ground cloves
• Ύ cup shortening (or butter)
• 1 cup brown sugar
• 1 egg
• Ό cup molasses
• Sugar for coating dough
Directions:
Directions:
Mix dry ingredients together. In a separate bowl, cream shortening (or butter) and sugar together. Add egg and molasses to sugar mixture. Add in dry ingredients and mix well.
Roll dough into medium sized balls. Coat each dough ball in granulated sugar.
Place dough balls about 3 inches apart on ungreased cookie sheet (do yourself a favor and put down some parchment paper). Bake at 350 degrees for 8-10 minutes. Let stand a few minutes before removing from cookie sheet.
Personal Notes:
Personal Notes:
In every family, there is that one recipe everyone wishes they had. This is the one in Nate’s family! Nate’s mother says about this recipe: "Grandma got this recipe from Mrs. Streng in Boothbay Harbor, ME. No picnic at the cottage would be complete without them. Unfortunately, no one seems to be able to make them as well as Grandma."

If you prefer puffier, drier cookies, you should use shortening (how Nate’s family prefers them). If you like flat, slightly crispy on the edge, and chewy cookies (how I prefer them), use butter.

 

 

 

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