GINGERSNAPS 
1 cup Shortening
1 1/2 cups Sugar
1 Egg
1/4 cup Dark Molasses
2 cups Flour
1 tbsp. Baking Soda
1/4 tsp. Salt
1 tsp. Cinnamon
1 tsp. Ground Cloves
1/2 tsp. Ginger

Preheat oven to 350. Cream together shortening and 1-cup sugar. Add egg and molasses; beat on low speed until well mixed. Stir together all remaining dry ingredients except 1/2 cup sugar. Add to molasses mixture and mix well. Form dough into 1-inch balls. Roll in remaining sugar. Place 2-3-inches apart on ungreased cookie sheets.

Bake 10 minutes. Cool on cookie sheets until firm. Remove carefully with spatula.

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“GINGERSNAPS”

 

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