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Soft Gingersnaps

¾ Cup of shortening

1 Cup of sugar

4 Tablespoons of molasses

1 Egg

2 Teaspoons of baking soda

1 Teaspoon of cinnamon

2 Cups of flour

1 Teaspoon of ginger

1 teaspoon of cloves


Cream together the shortening and sugar. Add molasses and stir thoroughly.

Add the remaining ingredients one at a time.

Mix after each addition until smooth.

Pinch off a bit of cookie dough and roll into small walnut sized balls.

Dip in granulated sugar and place 2 inches apart on a greased baking sheet.

Bake at 350 degrees F for 10 to 12 minutes.

Store in an airtight container.


Submitted by Susan Philips from the Baking at Hospice Cookbook




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