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Ginger Snaps

Nancy Miller

Ingredients

  • 2⅓ c flour

  • 1 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp cloves

  • ½ tsp salt

  • 2 tsp soda

  • ¾ c shortening

  • 1 c sugar

  • 1 egg

  • ⅓ c molasses

  • ½ c sugar & cinnamon mixture

Instructions

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.

  2. In a medium sized bowl combine the flour,spices, salt & soda. Stir to mix evenly and set aside.

  3. In a mixing bowl combine the shortening and sugars. Beat in the egg followed by molasses.

  4. Beat in dry ingredients until combined. Refrigerate for 30 minutes

  5. Roll about 1-2 teaspoons of cookie dough into a ball, roll in sugar-cinnamon mixture. Place about 2” apart on cookie sheet lined with parchment paper.

  6. Bake for about 10 minutes at 375

  7. Cool on a wire rack. Store in a tightly sealed container.

Notes:

I usually make one day, refrigerate dough and cook half. Dough will keep indefinitely in refrigerator. This makes 60 snaps

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