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Gingersnap Strips

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Member since 2007

Serves | Prep Time | Cook Time 12


3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups sugar
2 tsp soda
1/2 tsp salt
1 rounded tsp cinnamon
1 rounded tsp ginger
1/2 rounded tsp cloves

Cream the shortening and sugar. Add egg and molasses. Beat well. In a bowl, combine the flour, soda, salt, cinnamon, ginger and cloves. Stir into creamed mixture. Turn dough onto a large piece of waxed paper. Pat into a square. Cut into 6 parts. For each part, “knead” cookie dough a little bit, to mix dough completely. Roll into a 12” log, on a sheet of waxed paper. Place (3) 12” logs on a cookie sheet lined with parchment paper.

Using your fingertips, wet the tops of the cookie dough with water. Then sprinkle with sugar. bake 350° for 9-12 minutes. Do not overbake. Remove from oven and cool on cookie sheets for a few minutes. Cut cookies diagonally into 1” strips. Transfer cookies to a wire rack to cool completely.

Note: Cookie dough might seem a little dry, but once you “knead” it, it will come together better. Don’t worry about it if it does.

Do not overbake, or they will be too hard once they cool.

Pairs Well With


I have been making these cookies for over 35 years! I've tweaked the recipe over the years. They are chewy, spicy, and truly addictive!

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