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Snappy Gingersnap Cookies

Recipe name:
Snappy Gingersnap Cookies

Recipe category:
Baked Goods

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Recipe detials:

3/4 c Shortening 1 c Brown sugar, packed 1 1/2 ts Baking soda 1 ts Ground ginger 1 ts Ground cinnamon 1/2 ts Salt 1/2 ts Ground cloves 1/4 c Molasses 1 Egg 2 1/4 c All-purpose flour Granulated sugar Recipe by: Midwest Living, August 1995 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 degrees. 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. Penny Halsey (ATBN65B). -

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Snappy Gingersnap Cookies

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