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Stubb's gingersnaps

Time 1 hour
Yields Makes 48 cookies
Stubb's gingersnaps
Print RecipePrint Recipe

DEAR SOS: Three or four years ago in a big article on holiday cookies, The Times published a brilliant recipe for gingersnaps. I’ve lost it. I can remember little of it today except that the recipe contained oil as shortening, was terribly easy to make and the cookies were wonderful.

M.J. MITCHEL Burbank

*

DEAR M.J.: You’re writing of “The Great Cookie Search,” Christmas 1997, I believe. Reader Daryl Reeves of Los Angeles said his grandmother Elva Mae Stubb Reeves’ melt-in-your-mouth gingersnaps were the best ever.

1

Heat the oven to 375 degrees. Grease a baking sheet and set aside.

2

Beat the oil and 1 cup of sugar in a bowl until creamy. Add the molasses and egg, and beat well.

3

Sift together the flour, salt, baking soda, cinnamon, cloves and ginger. Add to the sugar mixture and mix well.

4

Roll the dough into teaspoon-size balls. Roll the balls in sugar to coat and place 2 inches apart on the baking sheet. Bake the cookies until cracked and lightly browned, 12 to 15 minutes.