2 1/2 c. flour
1 c. sugar
1/2 t. salt
1 t. cinnamon
1/4 c. molasses
3/4 c. Crisco
1 egg
1/2 t. ginger
1 t. baking soda
1 t. vanilla

Mix dry ingredients and sift twice. Cream Crisco and add sugar gradually, creaming after each addition. Beat in egg and molasses. Stir in dry ingredients and blend well. Form into 1 inch balls and roll in granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake 350° for 12-15 minutes til tops are slightly rounded, crackly and completely browned.

May, 2004, Menu Minder

Ginger Snap Cookie recipe is published in our May, 2004 Menu Minder.

You may like to try these other great Holiday Dessert Recipes below: