Cavendish Gingersnaps

Cavendish Gingersnaps

Here's a Christmas snack from the British Isles. Leave a plate of these Cavendish Gingersnaps out for Santa!

Cooking Time12 min


  • 1 1/2 cup vegetable shortening 375 ml
  • 2 cups sugar 500 ml
  • 2 eggs or 1/2 cup egg substitute 125 ml
  • 1/2 cup molasses 125 ml
  • 4 unbleached white flour 1 liter
  • 2 teaspoons baking soda 10 ml
  • 2 teaspoons cinnamon 10 ml
  • 2 teaspoons ground cloves 10 ml
  • 2 teaspoons ground ginger 10 ml
  • white sugar for dipping


1 Heat oven to 375F (190 C).

2. Cream shortening and sugar in bowl; add eggs and molasses and beat until fluffy.

3. Combine flour, baking soda, spices in a separate bowl and stir into shortening mixture. Roll dough into 1 inch (2.5 cm) balls.

4. Dip in sugar and place on greased baking sheets. Bake for 12 minutes. Makes 80 gingersnaps.

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