Gingersnaps

Yield: 4 dozen
  • 1 c. packed brown sugar
  • 3/4 c. shortening
  • 1/4 c. molasses
  • 1 egg
  • 2 1/4 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • granulated sugar
  1. In large bowl beat brown sugar, shortening, molasses and egg (spoon or mixer is fine). Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 1 hour.
  2. Heat oven to 375 degrees. Lightly grease cookie sheet. Place granulated sugar in small bowl. Shape dough by rounded teaspoonfuls into balls; dip tops into sugar. Place sugared sides up onto cookie sheet about 3" apart. Bake 9-12 minutes or until just set. Remove to cooling rack and let cool at least 30 minutes.
The advantage of this recipe is that it's non-dairy (but without lame substitutes like margarine) for anyone who's allergic to dairy. I like to breakfast on these with a glass of milk, as they taste great without being over-the-top sweet.
  • dessert
  • Thanksgiving
  • Christmas
Last updated 2016-12-25
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