By Kathryn Washburn Breighner
We grew up with these cookies. On each camping trip with Aunt Dottie, she brought these cookies. After not making them for years, I made a batch a few months ago and then again this weekend. They are really tasty and very easy to make. Dottie called them molasses cookies but they are the same as a ginger snap. I updated them with a couple of chunks of crystallized ginger in each cookie.
Dottie's recipe uses shortening. Butter can be used instead but it will make them a little less puffy and a little browner. These are wonderful with butter, too.
Cream in a stand mixer:
3/4 c shortening
1 c sugar
Add in:
1/4 c molasses
1 egg
Gradually add in:
2 c flour
2 t baking soda
1 t cinnamon
1/2 t cloves
1/2 t ginger
1/2 t salt
Mix until the dough just begins to pull away from the side of the bowl. Roll into 1" balls and add in ginger chunks, if desired. Roll the balls into a sugar. Bake at 375 degrees F for 8-10 minutes until the tops of the cookies slightly crack and just begin to brown. This makes 18 cookies.
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