Gingersnaps

Ingredients

¾ cup shortening
¾ cup brown sugar
1 egg
¾ cup molasses
3 cups flour
¼ teaspoon salt
2 teaspoons baking soda
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
White sugar, for coating

Instructions

Cream together shortening and brown sugar. Beat in egg, followed by molasses. Mix in flour, salt, baking soda, and spices until incorporated.

Chill cookie dough in refrigerator for at least 2 hours. When ready to bake, form dough into 1″ balls and roll them in white sugar to coat. Bake at 375° for 10 – 12 minutes.

Glenda’s
Secrets of Success

Go heavy on the spices. More tang.
This is the hardest cookies to make physically. Besides creaming and beating, the dough is pretty firm. Fleishman’s margarine and/or Crisco sticks are best for these cookies and easier to cream in.
Just go ahead and double the recipe – it makes it even harder to mix, but is worth it if you are going to all that effort. Besides, if you double, you don’t have to measure the molasses. Just use a full 12-ounce jar of Grandma’s molasses.
A double recipe makes a prodigious amount of cookies. After shaping and coating in sugar, you can freeze the uncooked dough balls and save some for later. Just cook as directed for the full 12 minutes.
There is a very fine line between overcooking these cookies and having them be too hard to bite into, and undercooking them. If you like hard gingersnaps, leave them in an extra minute, but if you like them chewy, take them out when they are still soft to the touch. Leave them on the pan for five minutes. Then remove to a rack or the counter. They are edible (and delicious) right away, but will firm up more as they cool. Do not stack until all the way cool.

“A balanced diet is a cookie in each hand.”

Barbara Johnson

Category:

Cookies, Desserts

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