Gingersnaps

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2  teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2  teaspoon ground cloves
  • 1/2  teaspoon ground ginger
  • 1/4  teaspoon salt
  • 1 cup sugar
  • 3/4  cup shortening
  • 1/4  cup molasses
  • 1 egg
  • Sugar

In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined. Beat in molasses. Beat in the egg. Add the flour mixture in two additions and beat until combined.

Shape the dough into 1 inch balls. Roll balls in sugar and place 2 inches apart on ungreased cookie sheet.

Bake in 375° oven for 8-10 minutes, or until edges are set and tops are crackled.

Cool on cookie sheet for 1 minute, then transfer to wire racks and cool completely.

Makes about 45 cookies.

 

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