Honey’s Gingersnaps

It’s been a long time since I posted a recipe; or really, anything, to be totally honest.

My aunt recently sent me a couple of my grandmother’s recipes, including the one for her gingersnaps. It’ one of those things that brings back strong memories of childhood and holidays, and I wanted to share it.

Honey’s Gingersnaps

Yield:about a dozen cookies.

What you need:

  • 1/4 c. Crisco
  • 1 c. brown sugar, packed
  • 1 egg
  • 1/4 c. molasses
  • 2 c. flour
  • 1/4 tsp. salt
  • 2 tsp baking soda
  • 1 heaping tsp ginger
  • 1 heaping tsp cinnamon
  • 1 heaping tsp cloves
  • White sugar (for rolling the cookies before baking)

What you do:

Cream the Crisco and the brown sugar, then add the egg and molasses and beat well. Next, add the flour, salt, baking soda, ginger, cinnamon, and cloves and mix well.

The dough will be stiff. Chill dough. Roll into 1″ balls and roll in white sugar.

Bake on a greased cookie sheet at 350° for 12-15 min.

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Robert Belknap has been writing online sporadically since 2001. See the colophon for more details.

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