Soft Gingersnaps are bursting with fall flavors and will melt in your mouth as you take your first bite.
Gingersnaps remind me so much of my childhood. My mom was never one to store treats in our home, now that I am a mom I know why- because I eat them. But there is one treat that you could always find at our house in the bottom shelf of the pantry, gingersnaps. These were store bought, small hard cookies. Maybe you remember them? The kind that scratch the roof of your mouth if you take too big of a bite. There was something about the flavor that made everyone sneak a couple of cookies from the cupboard.
Ingredients
- 3/4 c shortening
- 1/4 c molasses
- 1 c sugar
- 1 egg
- 2 c flour
- 2 t baking soda
- 1/4 t salt
- 1 t cloves
- 1 t cinnamon
- 1 t ginger
Instructions
- Cream sugar, molasses and shortening.
- Add egg.
- Sift and add dry ingredients.
- Roll into balls.
- Roll in sugar.
- Place on cookie sheets.
- Bake at 350 for 8-10 minutes.
- Makes 4 dozen small cookies.
- (If you want soft cookies bake for 8 min, harder for 10.)
Although I do love the memory of the hard gingersnaps, there is nothing better than these soft gingersnaps. In fact as soon as my mom found this recipe, the gingersnaps were never in stock in the pantry cupboard. There is something about the softness of this cookie that literally causes it to melt right in your mouth.
My babies love them, my husband can’t stay away from them and I love that I can bake them, freeze them and they still remain just as soft. This is one of my favorite fall recipes because it is literally loved by all. I love making a double batch and loading up gift bags to take around to the neighbors. Sometimes we go on walks and whoever is outside gets a bag of cookies. It’s literally one of the favorite things our family does.
So try them for your next fall get together. They are so simple but delicious!
Click here for this week’s menu and shopping list.
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