Gingersnaps

Gingersnaps

This is an amazing recipe from my good friend Laura’s mom, Jerri. Makes about 120 cookies, and Christmas isn’t complete without it!

INGREDIENTS

  • 3/4 cup butter (softened)
  • 3/4 cup shortening (Crisco)
  • 2 cups sugar 
  • 2 eggs
  • 1/2 cup Grandma’s Molasses
  • 4 cups flour (sifted)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp cloves
  • 2 tsp ginger

RESERVE FOR LATER

  • 3/4 cup sugar for rolling dough

INSTRUCTIONS

  1. Cream butter and shortening until soft and light. (In a mixer, use the paddle beater on a medium high setting)
  2. Add 2 cups sugar, cream until fluffy.
  3. Beat in eggs and molasses.
  4. Add sifted flour and other dry ingredients into butter mixture gradually.
  5. Roll equally sized pieces of dough into small balls about 1 inch in diameter, and roll in the reserved 3/4 cup sugar.
  6. Place on baking sheet about 3” apart.
  7. Bake at 375 degrees F for 5 to 7 minutes. Watch carefully. 
  8. Remove from oven when the edges are just barely starting to brown, and cracks are just starting to form on top. They'llstill be puffy. Once the cookies are removed from the oven and cool, they'll deflate and create the wrinkles and cracks on the top. 

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© MARY CATHERINE PFLUG 2020