Gingersnaps

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.

Ingredients

  • 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

Directions

  • 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.

DSCN2565.JPGAnother amazing recipe from King Arthur Flour. 🙂

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