Snappy Ginger Snaps

by Karen Ekstrom

A Ranch Tradition – Dating Back Generations!*

(This is my Grandmother’s wedding china. They quit making it in 1920!)


1 cup of sugar

3/4 cup of shortening

1 egg (beaten)

1/4 cut of molasses

2 cups of flour

1 tsp. of salt

2 tsp. of baking soda

2 tsp. of ginger

1/2 tsp. of clove

1/2 tsp. of cinnamon

Mix together. Roll into balls. Dip one side in sugar.

Bake at 350 degrees until golden brown. (7 to 8 minutes)


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Jim Poston August 6, 2014 - 11:52 am

I must try these love ginger snap cookies

Karen Ekstrom August 6, 2014 - 11:57 am

Jim, you are the best!


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