I love everything about homemade gingersnap cookies. The crunch and the spiciness of these round, sugar-speckled cookies are undervalued by so many. Added bonus, they make my kitchen smell better than any fancy kitchen candle could ever accomplish. I just made a double batch so that I can bring some to Thanksgiving dinner since these freeze so well.
My mom passed on this recipe to me, but the original credit goes to Better Homes and Gardens New Cook Book – the classic red and white plaid one.
INGREDIENTS
- 2 ¼ cups white flour
- 1 cup packed dark brown sugar
- ¾ cup shortening
- ¼ cup molasses
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup white sugar
Preheat the oven at 375 degrees. Combine about half the flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined. Beat in remaining flour. Shape dough into 1-inch balls. Roll in white sugar. Place about 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 minutes or till set and tops are crackled. Cool cookies on a wire rack. Makes about 48 cookies.
– Jill
