Sunday, July 1, 2018

Ginger Snap Cookies

  • 3/4 cup vegetable shortening*
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 large egg
  • 1/3 cup molasses
  • 2 1/3 cups AP Flour
  • 1 to 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon


    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon
  • Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  • Beat together the shortening, sugar, salt, and baking soda.
  • Beat in the egg, then the molasses.
  • Add the flour and spices, beating to make a smooth, fairly stiff dough.
  • To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
  • Drop the dough in 1" balls into the cinnamon-sugar mixture; a t teaspoon is perfect 
  • Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
  • Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
  • Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
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