My childhood memories, to be exact.
I'm pretty sure this recipe is a family-ish one...because all my mom's sisters' gingersnaps taste just the same. And all of them are deeelicious. I don't take credit for the recipe, I'm just spreading the love.
Though...these might need to be called gingersoft cookies, because they sure don't snap. They melt in your mouth. Oh, Yummm....
Gingersnap Cookies
3/4 cup Shortening
1 cup Sugar, plus extra
1 Egg
1/3 cup Molasses
2 cups Flour
1 Tbsp Ginger
2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp salt
I'm sure somewhere there's some instructions about mixing wet, then dry ingredients. I don't have them. However, I do have the sure knowledge that if I, as an eager cookie-making ten-year-old, can successfully make them by just dumping all the ingredients in and mixing, then you can, too!
Once the dough is mixed, it should be stiff enough to roll into balls. Roll those balls in extra sugar, and place on an ungreased baking sheet. Bake at 350 degrees F for 8-11 min.
And enjoy your yummy-smelling house while they bake.
3 comments:
this is the recipe i used this week, i love it. justin had some and he said "there all soft and stuff, tastes way better" i agree i love them soft!
Thanks so much for posting!!! I had the hunknering for a gingersnap the other day and the recipe I found online sucked!! I just gotta get some more molasses and then I'm making yours!!!
Audrey
Thanks for sharing such a DELICIOUS recipe! I immediately froze them as I was worried if left out for to long they'd be gone in minutes!! SOOO GREAT!!!
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