Ginger Snaps Recipe

From Dorothy McNett's Recipe Book.

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Ginger Snaps

From Dorothy McNett's recipes at www.dorothymcnett.com. A favorite recipe from Grandma Antons (Edna) and she always packed them in Pringle potato chip cans for us to carry back to California from Iowa in the 1970's. Paul and Alison loved them.

3/4 cup shortening (1/2 of it butter, the other half lard)
1 cup sugar
1 egg
1/4 cup sorghum (or dark molasses)
1 teaspoon each of cinnamon, cloves, and ginger
1/4 teaspoon salt
2 cups flour
2 teaspoons soda "a little rounding"

Cream shortening with the sugar. Add egg and sorghum and mix well. Whisk together the dry ingredients and mix into the butter mixture. Chill dough overnight, or at least 2 hours. Make into balls and roll in sugar. Place on baking sheet, do not fllatten them. Allow space for them to flatten out on their own. Bake at 365 degrees for about 10-12 minutes...watch until you get the timing down. (Grandma did not leave us with the timing, so we just cook them until done to our liking!) Do not grease cookie sheet.

Updates from 2014: Use all butter, unsalted of course
Use raw sugar
Use fine or semi-coarse sea salt
Use all purpose unbleached flour
Use 2 1/2 teaspoons baking soda
Use silicone baking mat

Recipe created 1996-08-19.

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