Gingersnap CookiesIngredients⅓ 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.
|