Soft Ginger Snap Cookies Recipe
Soft ginger snap cookies remind me of home and Christmas time with family. This cookie recipe has been passed down to me from my mom who got it from her grandmother so it’s been passed through at least 4 generations of my family. Whether you call them ginger snaps, molasses cookies, or chewy ginger cookies, this recipe is definitely a keeper.
Soft Ginger Snap Cookies Recipe
Ingredients:
3/4 c. shortening
1 c. sugar
1/4 c. dark molasses
1 egg
2 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. salt
Extra sugar for rolling cookies in
Cream together shortening and 1 c. sugar until creamy. Add molasses and egg then beat well. In a separate bowl sift together flour, baking soda, cinnamon, cloves, ginger and salt then add to first mixture. Beat until well mixed then refrigerate for at least 1 hour. Can leave in refrigerator overnight if bowl is covered. Roll dough into 1 inch balls then roll each ball in sugar until coated. Space on cookie sheet at least 2 inches apart and bake at 350 degrees for 10-12 minutes. Let cookies rest on pan for 2-3 minutes before transferring to a rack to finish cooling.
Makes approximately 4 dozen small cookies.
