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Servings: 6 dozen

Servings: 6 dozen
Ingredients
  • 1½ cups shortening
  • 2 cups packed brown sugar
  • ½ cup molasses
  • 2 eggs
  • 4½ cups all purpose flour (can substitute 2 cups almond flour into this?)
  • 4 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon allspice
Steps
  1. Mix all ingredients together, adding flour a little at a time.
  2. Form into balls about 1 to 1½ inch in diameter. Roll dough balls in granulated sugar to coat and place on cookie sheet.
  3. NOTE: if you flatten the dough balls you'll get ginger snaps; if you leave them as dough balls they come out more like cookies.
  4. NOTE: To keep cookies from flattening down refrigerate dough for ½ hour before baking.
  5. Bake at 375°F for about 10 to 11 minutes.
  6. For softer cookies, bake 10 minutes.
  7. After baking, let rest on cookie sheet about 7 minutes before moving to waxed paper to finish cooling.
Notes
  • Don't cut down this recipe. These are so good you'll want all of them.
 

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