Grandma M.'s Gingersnap Cookies

Name: Grandma M.'s Gingersnap Cookies
Cuisine: American
Ingredients: 1 1/2 cup Shortening, do not substitute butter; 1/2 cup Molasses; 2 each Eggs; 2 cup Sugar; 1/2 tsp Salt; 2 tsp Ground cloves; 2 tsp Ground cinnamon; 3 tsp Ground ginger; 4 tsp Baking soda; 4 cup All purpose flour

supernanny @supernanny5

Minnesota

This is a recipe from my grandma's treasured favorites.

supernanny @supernanny5

Minnesota

This is a recipe from my grandma's treasured favorites.

Saved

Ingredients

1 1/2 cupShortening, do not substitute butter
1/2 cupMolasses
2 eachEggs
2 cupSugar
1/2 tspSalt
2 tspGround cloves
2 tspGround cinnamon
3 tspGround ginger
4 tspBaking soda
4 cupAll purpose flour

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Steps

1

Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined.
2

Add in flour a cup at a time and stir by hand.
3

Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar.
4

Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn.
5

Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!
6

Yields approximately 8 dozen.