Cookie Jar Gingersnaps
Saved in 5 recipe boxes and 3 cookbooks
Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.
Ingredients
| 2 | cups | flour, all-purpose | |
| 3/4 | cup |
vegetable shortening |
* |
| 1 | tablespoon | ginger | ground |
| 1 | cup |
sugar |
|
| 2 | teaspoons |
baking soda |
|
| 1 | each |
egg |
|
| 1 1/2 | teaspoons |
cinnamon |
ground |
| 1/4 | cup | molasses | |
| 1/2 | teaspoon | cloves | ground |
| 1/2 | teaspoon | salt |
Directions
Preheat oven to 350 degrees F.
Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl with electric mixer, beat shortening until soft, 1 minute.
Gradually add sugar and continue beating until mixture is light and fluffy.
Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.
Place a little sugar in a medium bowl.
Scoop out heaping teaspoonfuls of mixture.
Using your palms, roll into 3/4-inch balls and drop into the sugar.
Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets.
Bake until cookies are slightly rounded and tops appear lightly browned and crackles.
Remove baking sheets to wire racks to cool slightly.
The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
Repeat with remaining cookie dough and sugar.
Store in airtight containers.
First published: 1996-01-27 last updated: 2013-04-21
