Welcome to my holiday baking series. Today I'm sharing one of my family's favorite Christmas cookie recipes. The good old fashioned, crispy, zingy gingersnaps.
GINGERSNAPS
2 1/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup granulated sugar
1. In a large mixing bowl combine
about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with mixer on medium to high speed till combined. Beat or stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 48 cookies.
2 1/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup granulated sugar
1. In a large mixing bowl combine
about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with mixer on medium to high speed till combined. Beat or stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 48 cookies.
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