Christmas is only 10 days away!!!! This week at school is crazy with midterms and the anticipation of the coming break. The coming holiday also means I am eating too many cookies.. oops.
There is a little cafe near my house that sells gingersnaps with their sandwiches. I was reminded of them the other day when my friend brought them for lunch. I guess I get my baking inspiration from a little bit of everything.
I love the spice packed into each tiny cookie and the crunchiness that the shortening brings. Gingersnaps are such a classic cookie, and sometimes that is just what you want.
- 3/4 cup of shortening
- 1 cup of sugar-and then 1/4 cup*
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 egg
- 1/3 cup molasses
- 2 1/3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon of cinnamon-and then later 1 teaspoon*
- *for coating
- Preheat the oven to 350 degrees.
- Cream together the shortening, sugar, salt, and baking soda.
- Beat in the egg and then the molasses.
- Beat in the flour and spices until you have a smooth and somewhat stiff dough.
- For the coating, mix the rest of the sugar and cinnamon together in small bowl or plate.
- Roll a 1 teaspoon scoop of dough in the sugar.
- Put the dough on a sprayed baking sheet, with about 1 1/2 inch of space between them.
- Bake the cookies for 11-12 minutes.
- Cool on pan or on a rack.
- Makes about 5 dozen cookies.
Another amazing recipe from King Arthur Flour. 🙂