Liz’s Ginger Snap Cookies

Liz’s Ginger Snap Cookies

My Mother and Grandmothers were my first cooking instructors. All of them were great cooks. These cookies my Mother made all the time, the minute we smelled these cookies baking the feeling of comfort washed over us.
They are easy to make, you can store them in the refrigerator, but they are so good (right out of the oven) after you make these you may not have any cookies to store in refrigerator.


  • 1 cup sugar
  • 3/4 cup Crisco shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp cloves


  • Preheat oven to 350°
    Line a baking sheet with parchment paper
    Mix all the ingredients together and CHILL dough for 2 hours or overnight.
    Put 1/4 cup of sugar in a small bowl
    Put 1/4 cup of water in a small bowl
    Take a tbsp of dough roll into a ball/roll the ball of dough in the sugar and place on baking sheet.
    When you have finished placing all the sugar rolled cookies on the baking sheet/ dip your (clean) finger in the bowl of water and one by one press a wet finger in the middle of each cookie.
    Bake in the oven for 10 minutes.

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