Chewy Ginger Snap Cookies

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Eggs, large

• Condiments

  • 1/4 cup Unsulfered molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 3/4 cup Vegetable shortening

Found on bakedbyanintrovert.com

Description

Directions

• In a large mixing bowl, beat together the shortening and sugars until fluffy and blended. Beat in the egg and molasses.
• In a separate bowl, combine all of the dry ingredients. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms. Cover and chill the dough for 2 hours.
• Preheat the oven to 375ºF degrees. Roll the dough into 1 Tbs sized balls, rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet. Bake 9-11 minutes.
• Cool the cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition