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Great Grandma Moog's Gingersnap Cookies Recipe

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This recipe for Great Grandma Moog's Gingersnap Cookies is from SMARTT SISTER'S, Smith origins Cooking!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses
1 tsp. GINGER, powdered
1 tsp. CINNAMON, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated sugar (to roll dough in)

Directions:
Directions:
Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°.

Shape dough into 1 1/2-inch balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don’t crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets.

Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
https://www.penzeys.com/shop/recipes/grandma-moogs-gingersnap-cookies/

Number Of Servings:
Number Of Servings:
Yield: 50-60 cookies
Preparation Time:
Preparation Time:
Prep. time: 10 minutes plus chilling; Baking time: 30 minutes total (2 sheets at a time for 15 minut

 

 

 

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