Soft & Chewy Gingersnaps
Renee
ingredients
- 1 cup shortening
- 1 cup brown sugar
- 1/2 cup molasses
- 2 egg, beaten
- 3 1/2 cups flour, sifted
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon clove
- 3 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2-3/4 cup granulated sugar for coating and topping
directions
- 1
Preheat over to 350
- 2
Cream shortening and sugar. Add molasses while mixing slowly, then add the baking soda, salt and spices. Add eggs one at a time, beating well after each addition.
- 3
Stir in sifted flour.
- 4
Dough will be soft and sticky. Can be baked right away or refrigerate for an hour.
- 5
Roll, into walnut-sized balls and roll in granulated sugar.
- 6
Place on lightly greased cookie sheet, leaving about 2 inches between cookies and bake for 8 to 10 minutes. Cookie will flatten out while baking. The centers will look soft and puffy, which is ok. As long as the bottoms are set enough to lift part way off the cookie sheet without bending or breaking they are ready to come out of the oven. Sprinkle with more sugar while they are piping hot. Cool on the cookie sheet for about 10 minutes before transferring them to a a rack to cool.
Source: Renee
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