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November 25, 2009

This is a re-post, but I think I’m justified because I now have pictures of this recipe. And, it’s a good kick-start into the baking season gingersnapswith the holidays around the corner.  These are the gingersnaps my mom always made, and I think they’re the perfect one.  I did double amount of ginger and add some white pepper to make them a little spicier, but their good chewy texture is the same.  And they always turn out perfect looking, so they’re great to bring somewhere. Makes 3-4 dozen cookies, depending on how large you make them.


3/4 c shortening

1 c sugar

1/4 c molasses

1 egg

2 1/4 c flour

2 t baking soda

1/4 t salt

1 t cinnamon

1 t cloves

2 t ground ginger

1/4 t ground white pepper (optional, but adds a little kick)


Heat oven to 350°. Cream shortening and sugar with an electric mixer, then add egg and beat until combined. Mix in molasses. In a small bowl, mix together flour and remaining ingredients.  Add to the butter and sugar mixture and beat until combined. Roll dough into small balls (size of a large gumball) and roll in additional sugar. Place on baking sheet but do not flatten.  Bake for about 9-10 minutes, or set and crackled on top.

One Comment leave one →
  1. Amanda permalink
    December 20, 2009 9:37 pm

    Mmm, delicious! These are on the cooling racks right now and I can’t wait to eat them!

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