Soft Gingersnaps

Sometimes, all you want is a sugary, soft, chewy cookie.

One that’s quick to whip up, easy to bake and great to share.

Welcome, the soft gingersnap.

Perfect for Fall. It’s a crowd pleaser for sure.

Soft Gingersnap Cookie – from

1 cup all-purpose flour

1 cup brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

1 teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1 1/4 cup all-purpose flour

1/4 cup white sugar

1. Preheat oven to 375 degrees.

2. Beat together ALL the ingredients except the last two. Once blended well, mix in the extra 1 and 1/4 cup flour.

3. Shape into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.

4. Bake for 8 to 10 minutes, until tops are cracked. Watch for burning on the bottom.

Enjoy. You can thank me later.


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