Originally in the 1994 cookbook


1 1/2 cubes butter or 3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour, stirred and measured
2 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp ground cloves


  1. Heat oven to 350 degrees F.
  2. Cream butter; add sugar gradually. Beat until fluffy.
  3. Add egg and molasses, and blend together
  4. Stir or sift together flour, baking soda, salt and spices; blend into butter mixture.
  5. Roll small portions of dough into balls about the size of walnuts; roll in granulated sugar. Place on ungreased baking sheet about 1 1/2 inches apart.
  6. Bake for 8 – 10 minutes or until they have melted and puffed. For crisper cookies, bake until they have flattened.

Cookies will bake down to form perfect rounds with traditional gingersnap cracks on top.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s