These classic Gingersnaps are made from a recipe passed down by my husband’s Grandma Lorraine. While I wasn’t lucky enough to meet Lorraine, these hold a special place in my heart as one of the family recipes we shared on our wedding dessert buffet.
Grandma Lorraine’s Gingersnaps
- 3/4 cups organic shortening (look for Spectrum brand)
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg (large)
- 2 cups ultragrain flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon (ground)
- 1 1/2 teaspoon cloves (ground)
- 1 teaspoon ginger (ground)
|Cream shortening and sugar, add molasses and egg. Beat well then add sifted dry ingredients. Mix well and roll into small balls (about 3/4 tsp.) Dip into sugar and place 2" apart on greased or lined cookie sheet. |
Bake at 375 for 15 minutes for crunchy cookies, or at 350 for 10-12 minutes for chewy cookies.
Yields 4 dozen cookies
Recipe from Mayhem in the Kitchen!
This post is day 1 in the series Mayhem’s 12 Days of Christmas Cookies!
Tagged: christmas, cookies, family recipes, winter family cookbook
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