Gingersnaps
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 117. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup shortening or cooking oil
- 1/4 cup molasses
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 cup sugar
Instructions
- In a mixing bowl combine about half of the flour, the brown sugar, shortening or cooking oil, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in the remaining flour.
- Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or till set and tops are crackled. Cool cookies on a wire rack.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Round gingersnaps.jpg" by Editor at Large; license: CC BY-SA 2.5 (https://creativecommons.org/licenses/by-sa/2.5); source: https://commons.wikimedia.org/wiki/File:Round_gingersnaps.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.