These old fashioned ginger snaps are made with molasses, cinnamon, and ginger, then rolled in sugar before baking until light brown and fluffy. Recipes like this were longtime favorites for holiday tins, coffee breaks, and everyday cookie jars, filling the kitchen with the familiar smell of warm spices while they baked.
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.