Dad’s Gingersnaps

Tower of dairy-free gingersnap cookies



  1. In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
  2. In a large mixing bowl, beat the shortening and sugar until well blended. Add the egg, molasses, ginger, cinnamon, and cloves.
  3. Add the sifted flour mixture and mix until well blended. 
  4. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for at least 2 hours. 
  5. Preheat the oven to 325 degrees. Place the raw sugar in a small bowl.
  6. Roll dough into small 1/2 inch balls and roll in the raw sugar. Bake for 11-12 minutes until sides are solid, but the middle is still soft.