Snappy Gingersnap Cookies
Rich flavor from brown sugar and molasses, these gingersnaps are so buttery and flakey. Ginger, cinnamon and cloves spice them up, giving the cookies delicious flavor. Use them to make crust for pie or cheesecake, or just eating these yummy treats is a joy thing to do.
In a mixing bowl, beat the shortening with an electric mixer for 30 seconds.
Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat until combined.
Beat in the molasses and egg.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Cover and chill the dough for 2 hours, or until it is easy to handle.
Preheat oven to 375℉ (190℃).
Shape the dough into 1 inch balls and roll in granulated sugar; place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 9 minutes, or until the balls set and the tops are cracked.
Do not bake on the lower oven rack and don't overbake.
Cool the cookies on waxed paper or a wire rack.
The cookies will be softer if cooled on waxed paper.