my favorite gingersnaps

Name: My Favorite Gingersnaps
Prep time: 15 min
Cook time: 12 min
Yield: 2
Cuisine: American
Ingredients: 3/4 cup(s) vegetable shortening; 1 cup(s) white sugar; 1 large egg; 1/4 cup(s) molasses; 2 cup(s) sifted all-purpose flour; 2 teaspoon(s) baking soda; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground cloves; 1/2 teaspoon(s) kosher salt; - additional sugar (regular or coarse) for rolling cookies

(1 RATING)

15 Pinches 1 Photo

Kathy D

Updated on Jun 19, 2018

I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.

Rate

prep time 15 Min

cook time 12 Min

method Bake

yield 2-3 dozen cookies, depending on your rolling size

Ingredients

3/4 cup vegetable shortening
1 cup white sugar
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
- additional sugar (regular or coarse) for rolling cookies

How To Make my favorite gingersnaps

Step 1

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.

Step 2

In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
Step 3

Add the egg and molasses and continue beating until it's all mixed in completely.
Step 4

Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
Step 5

Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
Step 6

Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!
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