Gingersnap Cookies (by Leah)

28 Aug

Leah is always cooking something delicious in the kitchen.  She made these wonderful cookies for us recently one evening.  They’re too good to eat just one.


1 cup granulated sugar

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

3/4 cup shortening

1/4 cup molasses

1 egg, lightly beaten

granulated sugar for rolling cookies

Combine the dry ingredients and stir to mix.  Cut in the shortening with a pastry blender, fork, or electric mixer until mixture resembles coarse crumbs.  Beat in the molasses and egg.  Shape dough into 1″ balls and roll in granulated sugar.

Place on a lightly greased baking sheet, (or cover sheet with parchment and skip the oil).

Bake at 350 degrees for 10 minutes.  These are irresistable eaten warm right off the cookie sheet!


2 Responses to “Gingersnap Cookies (by Leah)”

  1. Rhonda Bloemer February 19, 2011 at 2:37 pm #

    Yummy, yummy yummy! These cookies are delicious!!! Steve and I just ate several hot out of the oven. I’ve also made the French Dip sandwiches and the Santa Fe soup this month. I am getting ready to make the potato soup this afternoon. Thank you, Debbie, for sharing these delicious recipes with the world! You are an amazing cook, and a living testimony of Jesus!!!

    • Deb February 20, 2011 at 2:20 pm #

      I love these cookies too! They are the best fresh out of the oven!

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