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gingersnaps from laylah's lovin' oven
Print Recipe

Gingersnaps

Servings: 45 cookies

Ingredients

  • 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

Instructions

  • 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.