These are, hands down, the best gingersnaps ever…they just happen to be my mom’s recipe.They are so soft and delicious! Even if you don’t like gingersnaps normally, I would encourage you to try these. They are great to keep in the house this time of year because you can use them with pumpkin dip, trifles or in crusts…or just eat them plain!
Linda’s Gingersnaps makes about 3 dozen
3/4 cup shortening
1 cup sugar, plus more for rolling
1 egg, slightly beaten
2 cups flour
1 teaspoon ginger
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon clove
4 Tablespoons molasses
Thoroughly cream together shortening and sugar. Add beaten egg. In a separate bowl, combine flour, ginger, soda, cinnamon and cloves. Add to shortening and sugar mixture, beat until smooth. Beat in molasses. Roll into a small ball and roll in sugar. Bake at 350 F until tops are lightly brown, about 10 minutes.