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Sharon Made Gingersnaps For the First Time

Gingersnap 1
Photo by Sharon Buck

I had been feeling pretty sick the last few days. I saw my chiropractor for a few visits and things were getting better but my stomach was still not well. I remembered that when I get motion sickness, if I drank ginger ale I felt better.

Gingersnap cookies can do the same, can’t they?

I decided to try. And they worked!

I found the recipe on All I have never found a recipe there that doesn’t come out right, that is, if you follow directions correctly!

Here is the recipe:

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
1/4 cup
dark molasses
1/3 cup cinnamon sugar

Preheat oven to 350 degrees.

Gingersnap 2
Photo by Sharon Buck

Combine the flour, ginger, baking soda, cinnamon, and salt in one bowl.

Beat the shortening in another bowl until creamy. Beat in the white sugar, the egg and molasses. Combine 1/3 of the flour mixture into the wet mixture and so that twice more until it’s all combined.

Make 1 inch dough balls and roll them in the cinnamon sugar until covered. Place them on an ungreased baking sheet. I like to use my baking stones. Bake for 10 minutes or until you see them crack!

Let cool on wire racks and enjoy!

Photo by Sharon Buck

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