Gingersnap Cookies

Ingredients
⅓ cup cinnamon sugar
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening or butter
1 cup white sugar
1 large egg
¼ cup dark molasses

Directions
Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.
Beat shortening in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.
Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
Sift in the remaining flour mixture and mix together until a soft dough forms.
Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.
Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.
Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

Alternative Recipe

½ cup butter, softened
½ cup brown sugar
1 large egg
½ cup light baking molasses (NOT blackstrap molasses. Please see note below!)
2 cups flour
½ teaspoon salt
1 ½ teaspoon baking soda
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
⅓ cup granulated sugar, for rolling

Directions

Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat.
In a large mixing bowl, cream butter and brown sugar together. Mix in beaten egg and molasses.
In a separate bowl, sift dry ingredients together.
Gradually mix dry ingredients into the butter mixture until well-blended.
Chill dough in the refrigerator for 2-3 hours.
Use a teaspoon or small cookie scoop to scoop small pieces of dough and roll into 1 ½-inch balls. Roll balls in sugar and place 2 inches apart on cookie sheet, flattening each ball slightly.
Bake for 12-14 minutes. The cookies should be cooked through without getting browned.
Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.


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