If you like gingerbread, you’ll enjoy this holiday cookie recipe. It’s a favorite in my family, one that my grandmother has perfected through the years. It’s simple to make too.
My recommendation: Eat one while it’s still warm with a cold glass of milk.
Ginger Snaps
This recipe comes from my grandmother, who has been making these cookies for years. The original source is unknown.
- 2 c sugar
- ¾ c Crisco
- 2 eggs
- ½ cup dark molasses (mild flavor)
- 1 tsp salt
- 4 c flour
- 2 tsp baking soda
- 3 T vinegar
- 2 tsp ginger
- a few cloves
In a large mixing bowl, cream Crisco add eggs, sugar, molasses and vinegar. Mix well.
Add dry ingredients to mixture and mix.
Roll dough in your hand to form individual balls. If you desire, fill a small bowl with sugar and roll the ball into the bowl until it has a slight covering of sugar. (To top it off, my grandmother always takes a drinking glass and covers the bottom with Crisco. She then puts sugar onto the bottom of the glass and presses it onto the ball, so the sugar is pressed into the top of the cookie.)
Place onto ungreased cookie sheet, about an inch apart.
Bake at 375ºF for approximately 10-12 minutes. (Baking time depends on your oven. You’ll want to watch the cookies carefully to make sure they don’t over bake and get too hard. It is normal for the cookies to crack slightly on top.)
