Grandma Edna’s Ginger Cookies (World’s Best Ginger Snaps)
You’ll never need another recipe for Ginger Snaps once you taste this spectacular version, created with love by Grandma Edna. You may want to double the batch-they won’t be around for long once you pull them out of the oven. Grandma liked these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistency, about 2 1/2″ in diameter.
- 1/4 cup shortening
- 1 cup light brown sugar, firmly packed
- 1/4 t salt
- 4 T molasses
- 2 1/4 cups flour
- 2 t baking soda
- 1/2 t ground cloves
- 1 t ground cinnamon
- 1 t ground ginger
Preheat oven to 350 degrees.
- Cream together shortening and brown sugar until well mixed, light, and fluffy.
- Beat together well the egg, salt, and molasses and then mix these into the above. (Grandma beat and mixed these by hand).
- Sift together flour, baking soda, ground cloves, cinnamon and ginger.
- Add dry ingredients to first wet mixture and combine well.
- Chill in the refrigerator a few hours or overnight.
- After chilled, shape dough into balls about walnut sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
- Bake in 350-degree oven 12 to 15 min. Do not let get too brown.
A quote from Grandma Edna:
“In my oven, 12 minutes is about the right time. Otherwise they get too brown. This makes a very rich cookie. Sometimes I like to add a little more flour (maybe 1/4 cup) and add a tiny bit of water, maybe 1 Tbsp.”