Patricia S. York
Yield
1.5 dozen

There is not a cookie in the world that smells like Christmas as much as a gingersnap. While there are dozens of delicious Christmas cookie recipes made each year, the combination of ginger, cloves, and cinnamon put these gingersnaps above all the others. These are called “king-size,” but you can make them as big or as small as you wish. An incredibly easy recipe, you probably already have all the ingredients on hand. Check your spices, however, to make sure they have not expired. Shortening sticks make measuring soft shortening a breeze; it’s as easy as cutting a stick of butter. Combine all the dry ingredients together. Cream the shortening and gradually add the sugar. Add egg and molasses and blend well. If you don’t have light molasses, dark works just as well. Slowly spoon in the flour mixture. Once the dough is blended, roll it into balls and bake. Make sure you have plenty of milk on hand, because once the aroma of these cookies begin wafting through the house, you will be bombarded with guests in the kitchen.

How to Make It

Step 1

Combine flour, salt, cloves, cinnamon, ginger, and soda. Cream shortening until it is light and fluffy, gradually adding 1 cup sugar. Blend in egg and molasses; then stir in flour mixture until well blended.

Step 2

Shape dough into 1½ -inch balls; roll in sugar; place, 3 inches apart, on ungreased cookie sheets. Flatten with fingers, sprinkle with more sugar.

Step 3

Bake at 350 for 8-10 minutes. Let stand 1 minute before removing from sheets.