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King Size Ginger Snaps

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Ingredients
  Sifted regular all purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Ground cloves 1 Teaspoon
  Ginger 1 Teaspoon
  Cinnamon 1 Teaspoon
  Baking soda 3 Teaspoon
  Soft vegetable shortening 3⁄4 Cup (12 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Egg 1 , slightly beaten
  Light molasses 1⁄4 Cup (4 tbs)
  Granulated sugar 1 Tablespoon
Directions

1. Start heating oven to 350°F.
2. Sift flour with salt, cloves, ginger, cinnamon, and baking soda.
3. In large bowl, with mixer at medium speed, cream shortening until light and fluffy, gradually adding sugar. Blend in egg and molasses; stir in flour mixture until well blended.
4. Shape dough into 1 1/2-inch balls; roll in granulated sugar. Place, 3 inches apart, on ungreased cookie sheets. Flatten with fingers; sprinkle with more sugar.
5. Bake 8 to 10 minutes.
6. Let stand a minute before removing to wire racks to cool. Store in tightly-covered container; these keep wonderfully well. Makes 18.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Ginger

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