Ginger Snaps

Recipe Date: June 8, 2016
Serving Size: 60
Cook Time: 60 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Cypress Club


  • 3/4 cup vegetable shortening
  • 1 cup sugar (plus extra to roll the cookies in)
  • 1 egg
  • 1/4 cup molasses
  • 2 cup flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp powdered ginger
  • 1 tsp cinnamon


Cream shortening and sugar.
Add egg and beat until light and fluffy.
Add molasses and mix until blended.
Combine dry ingredients and add to shortening mixture. Scrape bowl and beat until incorporated.
Form dough into 1” nothing and roll in sugar.
Place cookies 2” apart on cookie sheet and flatten with the bottom of a glass dipped in sugar.
Bake 10 minutes at 350 degrees.  When done cookies will look cracked and will be flat.