GINGERSNAP STRIPS

 

  • Cooking Time: 12
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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!

Categories: Brownie  Cookies  Dessert 

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