Gingersnap Cookies
Course: DessertServings
60
servingsPrep time
30
minutesCooking time
10
minutesWhen I make these cookies, my husband and children remind me of vultures circling a field for their prey. They suddenly appear from every room and start roaming about the kitchen. I get it, though — the aroma of molasses and ginger baking is too much to take.
Ingredients
2 1/4 cups flour
1 cup brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
Directions
- Preheat oven to 375° F
- Mix 1 cup of the flour with all other ingredients in a mixing bowl until creamed together.
- Add the rest of the flour and mix thoroughly until everything is well blended.
- Scoop cookie dough using a cookie scoop or teaspoon and roll each one into a ball.
- Drop cookie dough balls into white sugar and coat.
- Place balls two inches apart on an ungreased cookie sheet (I like to line with parchment paper).
- Bake for about 10 – 11 minutes. Let sit on the sheet for a minute when you take them out, then remove and place the cookies on a cooling rack. Yields 5 dozen cookies.
- Remove the dog from the kitchen. Why do they always lay where you have to stand while cooking?
Notes
- I like to chill cookie dough for about 15 minutes in the refrigerator before scooping it to get fluffier cookies. It isn’t necessary, though, if that’s not a big deal to you.
