Blue Ribbon Gingersnaps

January 16, 2009

These Gingersnaps are fantastic. My Grandma ‘Cile (her name was Lucile, but Grandma ‘Cile stuck) always had gingersnaps for us when we were kids. I loved them then, and now they bring back memories of her, which I love, since we lost her more than 10 years ago. This recipe come from a cute lady named Marjorie Johnson. Gingersnaps are at the top of the plate. Made a great neighbor gift last year.

3/4 c shortening
1 c packed light brown sugar
1/4 c molasses
1 large egg
2 c ap flour
2 t baking soda
1/4 t salt
1 t ground cinnamon
1 t ground cloves
1 t ground ginger
1/2 c sugar (for rolling)

Preheat oven to 375 degrees.

Cream shortening, brown sugar, molasses and egg in mixer bowl. In a separate bowl, sift flour, baking soda, salt, and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.

Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes. Cool on sheet one minute before transferring to rack.

Makes 3-4 dozen.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!