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.
3/4 cups organic shortening (look for Spectrum brand)
1 cup granulated sugar
1/4 cups molasses
1 egg (large)
2 cups ultragrain flour
1/4 teaspoons salt
2 teaspoons baking soda
1 teaspoon cinnamon (ground)
1 1/2 teaspoons 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.