I do like a good gingersnap, the ginger-y the better, and I like them crunchy. Not everyone does, but I feel like the “snap” in gingersnap should be the sound the cookie makes as I break it in half. This particular recipe has the baker roll the dough into small balls, but it could easily be flattened with a fork.

Gingersnaps

Oven 375

3/4 c shortening

1 c sugar

1/4 c molasses

1 egg

2 c flour

2 tsp soda

1/4 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

Cream shortening and sugar. Add molasses and eggs. Beat well. Add dry ingredients and mix well. Roll in small balls – dip into sugar. Bake on greased cookie sheet. About 4 doz.