Mom’s Molasses Ginger Snap Cookies

An historic batch, circa Thanksgiving 2009
An historic batch, circa Thanksgiving 2009

Mom’s Molasses Ginger Snap Cookies

Ingredients:
¾ cup butter-flavored shortening
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

Preheat oven to 375 degrees.

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

On a lightly greased cookie sheet, bake for 9 minutes at most. Check at 7 or 8 minutes. Cool on a rack. To keep them a little soft, store before cooling completely.

(This is a much less domestic blog than it used to be, but it’s a good place to save a recipe my family likes. We picked this one up at the first church I served. I’ve made a tweak or two and now claim the recipe as mine.)

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