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Grandma’s Gingersnaps

by on April 25, 2011 in Cookies, Desserts April 25, 2011 CookiesDesserts
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Level: Easy

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Description

Hubby’s favorite! A recipe for mild tasting gingersnaps, best when baked only 9 minutes to stay chewy. They have a beautiful cracked top.

Ingredients

  • 1 cup Shortening
  • ½ cups Unsalted Butter, Slightly Softened
  • 2 cups Sugar
  • 2 whole Eggs
  • ⅓ cups Molasses
  • 1 teaspoon Vanilla Extract
  • 4 cups Flour
  • 1 Tablespoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Salt
  • 1-½ cup Sugar (for Rolling)

Preparation

Preheat oven to 350 degrees F.

Cream shortening, butter, sugar, and eggs together using a mixer or wooden spoon. Add molasses and vanilla; beat well.

Stir dry ingredients (all of the remaining ingredients, except the last 1 1/2 cup of sugar) together; add to creamed mixture and mix well.

Using a small cookie scoop, make 1 dozen cookies at a time. Place the 1 1/2 cups sugar into a bowl and roll the cookies in the sugar. Place on a greased cookie sheet and bake for 9 minutes.

This recipe makes about 5 dozen cookies.

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