Ginger Snaps

Kim (Drake) Godfrey shared her mother’s recipe with us. As she says, “This recipe has been around so long, my mom can’t remember where it came from or who gave it to her. Most likely it came from my gram or one of those cookbooks put together by one of the churches in Amherst many years ago. She has been making Ginger Snaps for over 60 years and, to say the least, they are one of our family’s favorites.”

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¾ cup shortening
1 cup sugar, plus more for coating cookies
¼ cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon cloves
½ teaspoon ginger

Melt shortening in a saucepan. Cool and add sugar, molasses, and egg and beat well to combine. 

Mix dry ingredients together and add to shortening mixture. Mix well. Chill for at least a few hours or overnight.

Heat oven to 375°F.

Form dough into 1-inch balls, dip in additional sugar and place on greased baking sheet.

Bake for 8 to 10 minutes, or a little less for softer cookies.

Remove from sheet and cool on a rack.

Doris (Drake) Godfrey

Check out all the other recipes in The Edible Pioneer Valley Cookie Collection!