Ginger Snaps

Ginger Snaps

As you know, I am the Chocolate Lady, yet there are certain non-chocolate recipes that really tempt me. This soft and rich Gingersnap is one of them!

Every Monday morning Dagmar makes a double batch of these delectable cookies and their spicy goodness permeates the house!

She sells them at the Farmer’s Market – where they have quite a following.

Both Matt and Pedro have brought them to the fair and received Outstanding Exhibit Ribbons for them.

Sigh. Just writing this makes me really hungry!

Gingersnaps

2 cups flour
2 teaspoons soda
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
3/4 cup shortening (we use margarine)
1 cup sugar
1/4 cup molasses (we love black strap – but you can use light)
1 egg

Cream together shortening and sugar. Add molasses and egg.

Sift together the dry ingredients and add to the molasses mixture.

Shape dough into balls and dip in sugar. Place about 2 inches apart on a greased cookie sheet and bake at 350 degrees for 10 minutes.

When done the cookie will have beautiful cracks across the surface.

Remove to a rack to cool.

Enjoy!

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2 Responses

  1. […] girls helped me make several of the traditional favorites – chocolate covered pretzels, gingersnaps, and spritz […]

  2. […] making our staple cookie – oatmeal peanut butter chocolate chip, our family’s favorite gingersnaps, and these cream cheese […]