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Desserts : Cookies : Lucy’s Molasses Gingersnaps

Lucy’s Molasses Gingersnaps

2 cups sugar
1 cup shortening
2 eggs, beaten
½ cup molasses
3 ½ cups flour
2 tsp baking soda
2 tsp ginger
1 tsp ground cloves
1 ¼ tsp cinnamon

Cream sugar and shortening until light and fluffy. Add eggs and molasses and beat well. Stir dry ingredients and add to creamed mixture a small amount at a time. Beat well. Form 1-inch balls, roll in sugar, place on un-greased cookie sheet 2 inches apart and bake in 350° oven 12-15 minutes.
 

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