Ginger Snaps bring molasses, cinnamon, and ginger together in the kind of cookie that makes the kitchen smell good before the first batch even leaves the oven. Rolled in sugar and baked until light brown and fluffy, this handwritten recipe makes a generous five dozen—plenty for the cookie jar, with a few left to sneak while they’re still warm.
3/4 cup shortening
1 cup upsugar
1 tsp cinnamon
1 tsp ginger
1 egg
2 tbsp corn syrup
2 tbsp molasses
2 tsp soda
2 cups flour
Cream shortening and sugar add egg, corn syrup and molasses.
Mix in sifted dry ingredients.
Roll in small balls and roll in sugar.
Place 1 1/2″ apart on ungreased cookie sheet.
Bake @ 350°
until light brown and fluffy (about 10 min.)
Makes 5 dozen.