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Sue’s Snaps
My mom, Sue, makes many dozens of these chewy, pretty gingersnaps every holiday season. But when three adult kids, their spouses, ten grandkids, three great-grandkids, and assorted friends arrive for festivities, the piles of cookies rarely last through the carols and gift exchange!

Note: Undercook slightly for softer cookies. A batch makes about three dozen cookies. These freeze well, if any are left to freeze after cookie enthusiasts spot them on the table.


  • 1½ cup shortening
  • 2 cups brown sugar
  • ½ cup molasses
  • 2 eggs
  • 4½ cups sifted flour
  • 4 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves


  1. Preheat oven to 375° F. Cream together first four ingredients till combined.
  2. Sift dry ingredients together. Stir dry mix into molasses mixture.
  3. Form dough into small balls about the size of walnuts, and roll each in granulated sugar. Place on baking sheets with a little room to expand.
  4. Bake for 8 to 10 minutes. Enjoy the aromas of holiday spices in your kitchen. Cool cookies slightly and remove from pan.

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