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My review
Gingersnaps IV
Cookie
"These are great dunked in milk or served with tea."
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Ingredients
servings 106Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F. Grease 2 baking sheets.
- In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
- Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.
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Reviews
Read all reviews 2Most helpful
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Newest
9/4/2005
These were a disappointment. My concept of gingersnaps is a rather flat, crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in wi...