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Gingersnap Strips
Gingersnap Strips
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Decades-old irresistible spicy cookies perfected over time. A guaranteed crowd-pleaser!
Ingredients:
  • 0.25 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with parchment paper or leave them ungreased.
  • Cream the shortening and sugar until smooth in a medium bowl. Add the egg and molasses, then mix well. Combine flour, baking soda, salt, cinnamon, ginger, and cloves; stir into the batter until a dough forms. Don't worry if the dough seems crumbly, just keep mixing until it comes together.
  • Transfer dough from the bowl and knead briefly. Shape into a square and cut into 6 equal pieces. Roll each piece into a 12-inch log and place 3 logs on each cookie sheet. Brush the tops with water and sprinkle with sugar.
  • Bake for 10 to 12 minutes until golden. Let the cookies cool briefly, then slice diagonally into 1-inch pieces with a knife or pizza cutter. Transfer to wire racks to cool completely before storing in an airtight container at room temperature.

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