Gingersnap Strips

Printable Recipe

These are cookies that I've been making since I was 10 years old. I've increased the spices, so they are nice and spicy, now. They are a fun variation of regular Ginger cookies. They are nice and chewy. 

3/4 cup shortening
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 rounded tsp cinnamon
1 rounded tsp ginger
1/2 rounded tsp ground cloves

Cream the shortening and sugar. Add the egg and molasses, beating well. In another bowl, combine the flour, soda, salt, cinnamon, ginger and cloves. Gradually beat flour mixture into the creamed mixture.

Turn dough onto a large piece of waxed paper. Pat into a square. Divide the dough into 6 parts.
The dough may seem a little dry, but that is ok. It will come together just fine. I take each part and knead it on another sheet of waxed paper, until it is well mixed. Then roll it into a 12" long log. Place 3 of the logs onto a parchment paper-lined cookie sheet. Using your fingertips, wet the top of each log with water and then sprinkle with granulated sugar.



Bake at 350 degrees for 9-12 minutes. Do not overbake, unless you like really crispy cookies. Remove cookie sheet from oven and let cookies cool on the cookie sheets for a few minutes. Using a sharp knife, cut the cookies diagonally into 1" strips.



Transfer to a wire rack to cool completely. If desired, drizzle with glaze. Store in an airtight container.

Glaze
1 cup pwd sugar
1 tbsp corn syrup
2 tbsp warm water

Combine the above and mix until smooth. This glaze will dry to a shiny hard finish.