Ginger Snaps

15 Dec

These cookies are as good as it gets. I made some Sunday for some friends who were coming over– 3 were left on the plate at the end of the night. So last night I made a double batch. They are a Christmas favorite with the Hills.

Ginger Snaps
From the Kitchen of Julie Hill

1 Cup Sugar
2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1/2 Teaspoon Ground Cloves
1 Teaspoon Ginger
1 Teaspoon Cinnamon

Cut 3/4 Cup Crisco in with a Pastry Cutter. Blend until course like bread crumbs. Stir in 1/4 cup molasses and 1 egg.
Mix with electric mixer until well blended.

Shape into 1” balls. Roll balls in sugar. Bake on ungreased cookie sheet at 350 for 10 minutes. Don’t brown completely. Remove from cookie sheet immediately. Be careful not to overbake!

2 Responses to “Ginger Snaps”

  1. Su Madre December 15, 2011 at 11:43 am #

    Truly the best cookie! I am gonna bake a batch today. It wouldn’t be Christmas break without some ginger cookies! Glad you are sharing the love

  2. kim clark December 15, 2011 at 12:39 pm #

    Ditto! Best ginger cookies ever! Thanks for the recipe…and for loving my daughter too!

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