Gingersnaps

I just whipped up a delicious batch of these cookies for Thanksgiving tomorrow. They’re one of Curtis’s, my dad’s, and my favorite cookies. Curtis and I like them a little chewy and my dad likes them nice and crisp, so I made both kinds just by varying the cooking time (see below).



The ones on the left are crispy and were baked for 11 minutes, and the ones on the right are chewy and were baked for 9 minutes.


 

Gingersnaps

Ingredients:

3/4 C shortening
1 C brown sugar
1/4 C molasses
1 egg
2 1/4 C all-purpose flour
2 t soda
1/2 t salt
1 t ground ginger
1 t ground cinnamon
1/4 t ground cloves
1/4 C granulated sugar (for coating)

Directions:

Preheat the oven to 375 degrees F. In a large mixing bowl, add the shortening, brown sugar, molasses and egg. Cream together until it gets fluffy. In a separate bowl, sift the flour, soda, salt, ginger, cinnamon and cloves. Add the dry ingredients to the molasses mixture and combine. Using a teaspoon, get a piece of dough and form it into a small ball. Roll in the granulated sugar on a small plate. Place the dough 2 inches apart on a greased cookie sheet. Bake for 9-11 minutes. Makes about 6 dozen cookies.

Source: Small Home Big Start