Blue Ribbon Gingersnap Cookies

Submitted by Chuck Cady
This is an easy recipe for soft, chewy cookies.


3/4 cup shortening
1 cup light brown sugar, packed
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 cup granulated sugar (for dipping)


  1. Heat oven to 375 degrees F.
  2. Cream shortening, brown sugar, molasses and egg in large bowl. Set aside.
  3. In a separate bowl, sift together flour, salt, and spices together. Instead of sifting, you can whisk dry ingredients together thoroughly.
  4. Gradually add the dry ingredients to the creamed mixture, blending until mixed together. Dough can be chilled for easier handling.
  5. Shape the dough into small balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake for 8-9 minutes.
  6. Cool on sheet for one minute, then transfer to wire rack to cool.

Makes about 2 dozen cookies

Original recipe at


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