Soft and Chewy Ginger Snaps

Britt Peterson

Tried and tested: My favorite gingersnap recipe....ever!

1 1/2 cup shortening

2 cups brown sugar (white is okay)

1/2 cup molasses

2 eggs

4 cups flour

4 tsp baking soda

2 tsp ground cloves

2 tsp cinnamon

2 tsp ginger

1/3 tsp salt

Cream shortening and sugar, add molasses and egg. Beat well. Add spices and mix. Add flour and mix. Roll into balls. Roll balls in sugar. Place balls on greased cookie sheet, don't flatten. Bake at 350 degrees for 8-10 minutes.

Hint: look for cracks in the cookies while cooking because it means they are done. They will flatten as they cool.