- 4 cups sifted Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 cup shortening
- 1 cup sugar
- 1 cup molasses
- 1/4 cup cold medium stepped tea
Sift flour, baking powder, baking soda, salt and spices together three times.
Cream shortening; add sugar and molasses, Beat until light and fluffy.
Add sifted dry ingredients and cold tea alternately to the creamed mixture. Blend well.
Turn dough onto a lightly floured board and roll to 1/8-inch thickness. Cut with a lightly floured cookie cutter.
Bake at 375F for 10 to 12 minutes.
Makes about 8 dozen cookies.
Note: Dough may be covered and chilled before rolling.
Gingersnaps cookies, with their warm and spicy flavors, are a beloved treat that never goes out of style. These delectable cookies are not only a delightful treat for your taste buds but also hold a special place in the hearts of many for their nostalgic charm. Gingersnaps get their distinctive flavor from a generous dose of ground ginger, along with other spices like cinnamon and cloves, creating a perfect blend of sweet and spicy. They are known for their signature snap, thanks to the addition of molasses and the rolling of the dough in sugar before baking. Whether enjoyed with a hot cup of tea on a crisp fall day or as part of your holiday cookie assortment, gingersnaps cookies are a classic favorite that has been passed down through generations.
