You are here: Home » Recipes » Gingersnaps Gingersnaps Recipe by Favorite Recipes Press Yield 7 dozen Let the aroma fill you kitchen as you bake these tasty little treats. PrintEmail Ingredients 2 cups all-purpose flour1/4 teaspoon salt2 teaspoons baking soda1 teaspoon cinnamon1 teaspoon ginger1 teaspoon ground cloves3/4 cup vegetable shortening1 1/2 cups sugar, divided1 -- egg1/4 cup light or dark molasses Instructions Preheat oven to 350F. Sift flour, salt, baking soda, and spices. Set aside. Cream shortening and one cup sugar, beating until light and fluffy. Add egg and molasses, mixing until combined. Gradually blend in sifted ingredients. Dough will be very sticky. Roll dough into walnut-sized balls. Dip in one-half cup sugar and place on cookie sheets, allowing room for spreading. Bake 8 to 10 minutes. Finger should leave a slight indentation in cookie when it is done. Avoid over-baking. Recipe reprinted with permission from the Junior League of Atlanta’s Atlanta Cooknotes(the Junior League of Atlanta, Ga., 1982).