Ginger Molasses Snickerdoodles

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 2 tsp Cream of tartar
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 1/2 cups Sugar

• Dairy

  • 8 tbsp Butter, unsalted

Found on 365daysofbakingandmore.com

Description

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 1/2 cups sugar, plus 3 tablespoons divided
• 3 tablespoons molasses
• 1 large egg
• 1 tablespoon ground cinnamon

Directions

• Preheat oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
• Into a medium bowl, sift together the flour, cream of tartar, ginger, baking soda and salt.
• In the bowl of an electric mixer, cream the shortening and butter.
• Add the sugar. Cream until light and fluffy, about 5 minutes.
• Add the egg and molasses, and mix thoroughly.
• In two batches, pour in the dry ingredients and thoroughly combine after each addition.
• In a small bowl, mix the tablespoon of cinnamon with the remaining 3 tablespoons of sugar.
• using two tablespoonfuls of dough, roll into a ball.
• Roll the ball into the cinnamon sugar mixture and place onto the prepared baking sheet. Do not flatten.
• Bake for 14 minutes.
• Cool on baking sheet for about 3 minutes before transferring to wire rack