Gingersnaps

Description

Gram Checkon’s recipe for this classic cookie. My mom made them often, but could never find a recipe from her. I’m assuming she used this one.

Ingredients

Instructions

  1. Cream the shortenings and add 2 cups of the sugar, a little at a time and cream till fluffy.  Beat in eggs and molasses - sift together all dry ingredients and mix little by little with the creamed butter, beating hard.  Batter will be soft.  Roll pieces of dough into 1” balls in diameter, then roll in remaining sugar.  Bake @ 375 degrees for 12 to 15 minutes.

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