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I found this recipe in one of the old antique recipe boxes I’ve collected. They had labeled it Molasses Cookies, but after I made them changing the name to “SNAPS” worked better because they were so crispy. I added extra ginger and cloves to make them spicier. When these are baking all you can think of is gingerbread houses and smile.

MOLASSES SNAPS
3/4 cup Crisco
1 cup extra fine sugar
1 LARGE egg
2 cups flour
2 1/2-3 teaspoons QUALITY cinnamon
1 tablespoon ground ginger
1 1/2-2 teaspoons ground cloves
1 1/2 teaspoons baking soda
2 teaspoons warm water
1/3 cup molasses
2-3 teaspoons FRESH grated ginger
3/4 cup sanding sugar

• Cream together the Crisco and sugar until fluffy.
• Add egg, scraping down bowl and blending well.
• Sift together the flour, cinnamon, ginger and ground cloves in a separate bowl.
• Set aside.
• Dissolve baking soda in warm water.
• Add baking soda mixture to shortening mixture, blending well.
• Alternately add the flour mixture, molasses and FRESH grated ginger.
• Cover with saran and chill 2 hours.
• Preheat oven to 350°.
• Add small shallow bowl
• Roll 1 tablespoon at a time into balls.
• Roll each balls in the sanding sugar and place on greased baking sheets 2 inches apart.
• Bake 8-10 minutes until dry around edges.
• Let cool on baking sheet until set before transferring to cooling rack.
• Store in airtight container at room temperature – which makes them a GREAT cookie jar cookie.

NOTE: Be sure to roll into tight balls of dough. They will cook perfectly round and look professionally done 😀