Here’s my favorite Ginger cookie recipe from my grandma. They’re easy and they keep really well!
375º, 15 minutes
¾ cup Crisco
1 cup granulated sugar
¼ cup dark molasses
2 cups flour, sifted
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
Cream sugar and Crisco until light and fluffy
Add molasses and egg, mix well.
Add sifted dry ingredients. Beat until smooth
Refrigerate for several hours or overnight.
Roll into nickel sized balls and roll in granulated sugar.
Bake 2” apart.