Just in time for Halloween or some early holiday baking, I’m offering you my recipe for the world’s best ginger snaps.

This is a tried-and-true recipe handed down from Tod’s mother, though I don’t know where it came from before that. I’ve baked them a few times a year for the past 14 years. Absolutely scrumptious and easy to make.

Tod’s Soft Ginger Snaps
3/4 cup shortening
1 egg
1 cup sugar
1/4 cup molasses
2 cups flour
1 tsp ginger
1 tsp ground cloves
1 tsp cinnamon
2 tsp baking soda
1/4 t salt

Combine the shortening, egg, sugar and molasses. Add the remaining ingredients. Chill for 1 hour, then shape into 1” balls. Roll the balls in sugar and arrange on an ungreased cookie sheet. Sprinkle with a little bit of cold water to help keep the cookies moist and to form cracks on top. Bake for a scant 8 minutes in a 350 degree oven. They come off the cookie sheet much more easily if you let them sit for a minute after they come out of the oven. Makes 6 dozen, but it’s never enough…