Sunday, July 17, 2011

Soft Gingersnap Cookies

I have never loved gingersnap cookies until I tried these.  They are soft and have a great flavor!  They go perfect with a nice cold glass of milk!

3/4 cup vegetable shortening
3/4 cup butter shortening
2 cups sugar
1/2 cup Grandma's Molasses
2 eggs
3 tsp cinnamon
2 tsp clove
 2 tsp ginger
1 1/2 tsp soda
1 tsp salt
4 cups flour

Cream together the shortening and sugar.

Then add the eggs, one at a time.  Followed by the molasses.

Then add the rest of the ingredients and mix well.  

Roll into golf size balls and roll in sugar.  Place on a cookie sheet with parchment paper.  Bake at 350 degrees for 8-9 minutes.  Over baking will make the cookies hard, so watch them carefully.

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