Gingersnaps II

Cooking Recipes Catalogue

Sugar topped spice cookie.

INGREDIENTS (for 2 servings):


  • Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
  • Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
  • Bake 10 to 12 minutes, or just until set. Cool on wire racks.