Ginger snaps are among Peter's favorite cookies of all time, but some would say he's never met a cookie he didn't like, although these days he's eating a lot fewer than he did in the past. A friend shared this recipe years ago but made me swear not to post it because her sister-in-law claimed "it's a family recipe", despite it coming to her from former in-laws. Being true to my word, I resisted the temptation to share the recipe with you ... until now. It seems that my originator for this recipe has found that the true origin of this "family recipe" was ... the label on the jar of molasses! So my shackles have been broken and here is this wonderful, age-old, fail-safe recipe for yummy ginger snaps.
These ginger snaps are chewy and full of flavor, and I promise you they won't last long. I made them for my nephew's rehearsal dinner and the guests were approaching me with big puppy-dog eyes asking if they could have "just one more ... please"!
(Makes 2-2½ dozen)
¾ cup shortening
1 cup brown sugar
1 egg (room temperature)
4 tablespoons molasses (=¼ cup)
2¼ cups flour
¼ teaspoon salt
2 teaspoons baking soda
¼ teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground ginger
- Cream shortening; add sugar gradually and cream thoroughly.
- Blend in egg and molasses.
- Sift together flour, salt, baking soda, cloves, cinnamon, and ginger.
- Stir flour mixture into creamed mixture. Mix well.
- Set in refrigerator to chill (at least ½ hour).
- Shape into balls (size of walnut) and dip into suger on top.
- Place cookies with unsugared side down on heavy greased baking sheet.
- Bake at 375℉ for 12-15 minutes (In a 350℉ convection bake oven 13-14 minutes). Do not over bake.
- Cool on rack.