I am not going to mince words. These cookies turned out to be absolutely delicious. They’re soft to begin with but get crispy quickly, hence the “snap” part of the name. This gingersnap recipe is destined for many more years of use!
Gingersnap cookie recipe:
- 2 1/4 cups flour
- 1 cup brown sugar (packed)
- 3/4 cup shortening or oil (I used butter flavored shortening)
- 1/4 cup molasses
- 1 egg
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 cup sugar
Preheat oven to 375 degrees. Put about half of the flour into a mixing bowl, along with the shortening, brown sugar, molasses, baking soda, egg, ginger, cinnamon, and cloves. Beat on medium to high until combined, add the rest of the flour, and beat until combined again.
