Chewy Gingersnaps

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 3/4 cup Shortening
  • 1 Sugar

Found on wyldflour.com

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup packed brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• extra sugar (or Turbinado cane sugar) for rolling

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Place half of the flour in a large mixing bowl.
• Measure out shortening. *The best way to measure shortening, is to measure 1 cup water in a glass measuring cup. Use a knife or spoon to scoop shortening into the water, until the water level rises to the amount you need. E.g., if you need 3/4 cup shortening, add shortening until the water level rises from 1 cup to 1 3/4 cups.
• Add shortening, brown sugar, molasses, egg, soda, ginger, cinnamon, and cloves to mixing bowl. Beat mixture with electric mixer on medium to high speed until thoroughly combined.
• Beat in remaining flour.
• Pinch off dough and roll between palms to form 1-inch balls. Roll balls in small bowl filled with extra sugar until the dough is coated with sugar.
• Place dough on ungreased cookie sheet. Bake for 6-8 minutes, until you see cracks forming across the cookies. Cool cookies on a wire rack and store in an airtight container.
• Tip: Gingersnaps and Snickerdoodles are prone to drying out fairly quickly. If this happens, place a half piece of bread in the container. The cookies will absorb the moisture from the bread and soften up.