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Gingersnap Cookies


  • 2 c flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • ¾ c vegetable shortening
  • 1 c sugar
  • Egg Replacer equal to 1 egg
  • ¼ c molasses - either regular or unsulphured
  • 1 tsp ginger, powdered
  • 1 tsp cinnamon, powdered
  • ½ tsp cloves, powdered
  • 1/3 c granulated white sugar (to roll dough in)


  1. Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg,

  2. molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. Shape dough into 1 ½" balls for large cookies - smaller are fine too. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

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