ginger snaps by king arthur flour

How To Make ginger snaps by king arthur flour

• 1

  Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
• 2

  Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
• 3

  To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• 4

  Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
• 5

  Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
• 6

  Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
• 7

  * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.
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