My mom, Sue, makes many dozens of these chewy, pretty gingersnaps every holiday season. But when three adult kids, their spouses, ten grandkids, three great-grandkids, and assorted friends arrive for festivities, the piles of cookies rarely last through the carols and gift exchange!
Note: Undercook slightly for softer cookies. A batch makes about three dozen cookies. These freeze well, if any are left to freeze after cookie enthusiasts spot them on the table.
- 1½ cup shortening
- 2 cups brown sugar
- ½ cup molasses
- 2 eggs
- 4½ cups sifted flour
- 4 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- Preheat oven to 375° F. Cream together first four ingredients till combined.
- Sift dry ingredients together. Stir dry mix into molasses mixture.
- Form dough into small balls about the size of walnuts, and roll each in granulated sugar. Place on baking sheets with a little room to expand.
- Bake for 8 to 10 minutes. Enjoy the aromas of holiday spices in your kitchen. Cool cookies slightly and remove from pan.