ginger snaps

Ginger Snaps

Paula Nemzek from KCTS 9 Cooks
This classic family favorite was originally made with shortening. Butter makes the cookies flatter, but just as tasty.
Makes about 4 dozen
  • 3/4 cup butter or shortening
  • 1 cup sugar, brown or granulated
  • 1/4 cup molasses, light or dark
  • 1 beaten egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon each cinnamon, cloves and ginger
  • granulated sugar for dipping
Heat oven to 350 degrees, 375 degrees if using shortening. Cream shortening and sugar. Add molasses and egg; beat well. Combine flour, baking soda, salt, cinnamon, cloves and ginger. Add to creamed mixture and mix well to incorporate. Refrigerate dough for at least 1 hour for best results. place a small amount of granulated sugar in a small shallow bowl. Roll chilled dough into 1-inch balls (or larger) and coat with granulated sugar. Place balls on an ungreased cookie sheet and bake 10 to 12 minutes, just until set. 

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