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Gingersnap Cookies Recipe

Ingredients

How to make it

  • Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in eggs, molasses, ginger, cinnamon, and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350 degrees. Shape dough into 1 1/2 inch balls for large cookies. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake
  • 15 minutes. Cool for a minute, and then remove from cookie sheets. Stir in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

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askksk LOUISVILLE, KY

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