This is a recipe I pull out at this time of year. It's such a good cookie, dairy free and really tasty. You can tell how old this recipe is because shortening is in the ingredients. It's from one of my mom's cookbooks and is a favorite in our house. This cookie has the perfect amount of chewy vs crunch. It's soft, so satisfying with a cup of your favorite beverage and if you're gifting baking this season, this recipe is a nice one to use.
Gingersnaps
Whisk together and set aside 2 c. flour (spooned in measuring cup) 1/4 tsp. salt 1 tsp. ground cloves 1 tsp. ground ginger 1 tsp. cinnamon 3 tsp. b. soda
In the stand of your mixer, add in and beat until fluffy 3/4 c. shortening Slowly add in 1 c. sugar Mix in 1 egg 1/4 c. molasses
Add the dry to the wet, mixing well.
Add sugar to a plate (you're going to use this to roll the dough in)
Form the dough into, about 1" size balls and roll into the sugar. I use my cookie scoop to get even sized cookies - if you don't have 1 of these, you need one! Makes your cookies look professional and it makes a great gift idea for a baker;) (and yes, available at crocus and ivy)
Place onto a cookie sheet (these will spread) and flatten with your fingers.
Give 1 more sprinkle of sugar.
Bake at 350 for about 8 minutes, until lightly golden.
