Gingersnaps

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Home > Recipes > Cookies, Bars, Biscotti > Gingersnap Cookies

Gingersnaps
These cookies are rolled in sugar before baking, giving a nice crackled appearance after they are baked.

3/4 cup shortening	2 teaspoons baking soda
1 cup brown sugar, packed	1 teaspoon ginger
1 egg	1 teaspoon cinnamon
1/4 cup molasses	1 teaspoon cloves
2 cups flour	1/4 teaspoon salt
Sugar for rolling

Preheat oven to 350°F.

Cream shortening and brown sugar until light. Add in egg, then molasses, scraping well after each addition. Sift together the flour, salt and spices. Add to the creamed mixture, mixing in well the dry ingredients. Chill dough for 1/2 hour, or until firm enough to handle. Gather dough into walnut sized pieces and roll into balls. Roll each ball in granulated sugar and place on baking sheet about 2 inches apart. Bake for about 10 to 15 minutes. The cookies will have a crackled appearance and should be soft in the center, so don't overbake. Let rest on baking sheet for 3 minutes before transferring to cooling rack.