Soft Ginger Snap Cookies – Per Sarah’s Request

Here’s the recipe that I used this year – super yummy! I hope you enjoy them as much as we have

Blend together:

3/4 cup shortening

1/4 cup molasses

1 cup sugar

Stir in:

1 beaten egg

Mix together in a separate bowl:

2 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon ground ginger

Then stir the dry mixture into the batter. Roll dough into walnut-size balls and then roll them in sugar. Put on ungreased cookie sheet and bake for 7-8 minutes in a 350 degree oven. Remove from cookie sheet to cooling rack as soon as they come out of the oven.

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4 thoughts on “Soft Ginger Snap Cookies – Per Sarah’s Request

  1. Thank you again for the recipe! They really ARE as awesome as you said!! I struggled a little as they took longer than the recipe called for (probably due to baking them on stoneware). My first batch was a bit undercooked, my second was WAY over-cooked (because I forgot about them, but they were SUPER YUMMY dipped in coffee). After that, they were perfect!! They were a big hit at the family Christmas parties!! Thanks for sharing!

    • Glad most of them turned out OK! and that you enjoyed the recipe as much as I have…we ended up making another double batch so we would have cookies to set out for Santa, and they are almost gone again lol. Good thing it’s an easy recipe so I can make some more in the future.

  2. Pingback: Baking Christmas Memories | My Life as a Dancem0m

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