Food and Drink

Joanna’s Molasses Ginger Snap Cookies

***I made cookies for tomorrow's fair at Large Church, where they have a Cookie Walk. Over the years I sold Christmas stockings and ornaments with the Mother's Group, and even worked as the lunch cashier with Baby LP on my back. I hope they have a successful day tomorrow and that these cookies are a hit.***

This recipe came from a treasured member of Small Church; in my recipe file, they carry her name. A double batch made about six dozen.

¾ cup shortening (I used the butter-flavored Crisco this time–delicious!)
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
¼ tsp salt
2 tsp baking soda
1 tsp cinnamon
¼ tsp cloves
½ tsp ginger

Cream shortening, add sugar, egg, molasses, then dry ingredients.  Form into a ball.  Roll in sugar.

Bake on a lightly greased cookie sheet at 375 degrees, for 9 minutes at most.  (Check at 7 or 8 minutes.)

8 thoughts on “Joanna’s Molasses Ginger Snap Cookies”

  1. o.m.g. must.try.
    hey, did I let you know that i got my copy of “Home?” (fairly quickly I might add). I read it and enjoyed it a lot. At some point I want to read Gilead again, then Home, back-to-back.
    So, thanks!!

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  2. In my house, there is one important question about this recipe. Do they really ‘snap’? Do they turn out crunchy or chewy? We like the flavor but prefer chewy to snap. But sounds yummy!

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  3. If you take them out at 7-8 minutes, they are chewy. I let them *almost* cool, then get them into whatever storage they will be in, and they stay pretty soft.

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