Pogen’s Gingersnap Cookies


* 1/4 cup butter
* 1/2 cup vegetable shortening
* 1 cup packed brown sugar
* 1/4 cup molasses
* 1 egg
* 2 1/4 cup all-purpose flour?sifted
* 2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon powdered ginger
* 2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves


Preheat the oven to 350 degrees F.

Cream the butter, shortening, brown sugar, molasses, and egg until light and fluffy.

Sift together the dry ingredients; combine both mixtures.

Form the dough into walnut-size balls. With floured fingers, press the balls into flat circles on an ungreased cookie sheet.

Bake for 8 minutes, or until golden brown.

Remove the gingersnaps from the cookie sheet as soon as they are cool and seal in a covered container to preserve their crunch.

Makes 4 dozen.

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