Ginger Snaps

Cookies. If you can’t tell by now, our family LOVES to bake cookies, chocolate chip cookies, no-bake cookies, snickerdoodle cookies, the list could go on and on. This past week we tried our hand at baking some ginger snaps, and we fell in love with these gingery, sweet blessings. The recipe is super easy to follow, and has been in my family since I was in middle school. Now, these ginger snaps aren’t like any other ginger snap. These ginger snaps are chewy, yes, that’s right, chewy. So, if you like the taste of ginger snaps, but not the crunch then these cookies are for you! I hope you all enjoy them as much as our family does!

Colonial Molasses Ginger Snaps

3/4 c. Shortening

1 c. Sugar

1/4 c. Molasses

1 Egg

2 c. Flour

1 tsp. Baking Soda

1/4 tsp. Salt

1 tsp. Cloves

1 tsp. Cinnamon

1 tsp. Ginger

Mix together at 1 time all the ingredients. Form into balls. Roll in sugar. Place on slightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes. For a chewy cookie, bake minimum time; for crisp cookie bake for the maximum time.

Makes 3 to 4 dozen.




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