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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Grandma’s Gingersnaps

Written by: Susan Axelrod

Submitted by Patti K. Trygg

3/4 cup Crisco shortening
1 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
2 cups flour
1/2 teaspoon salt
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons baking soda
Extra sugar for rolling dough balls

Preheat oven to 350; place oven rack 2nd from top

Blend ingredients together in order given.

Shape into teaspoon – tablespoon size balls and roll in sugar. Place 2 inches apart on parchment covered baking sheets.

Bake at 350 for 8 – 12 minutes. Cool on baking sheet for 2 minutes then remove.The cookies should ‘crackle’ on the top & be a bit ‘crispy’ around the edges; still a bit puffy when taking them out of oven, flattening out when cooled.

My notes: I’m a bit generous with the spices. Nowadays I use C&H sugar & King Arthur flour. I have an old porcelain top table that I place the hot cookie sheets onto. After the 2 or so minutes I slide the parchment paper (with the cookies) onto the table. They cool fast!

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