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Snappy Gingersnap Cookies

I got this recipe from the 1995 Midwest Living Magazine and it quickly became one of our favorites.





List of Ingredients



• 3/4 cup shortening
  
• 1 cup packed brown sugar
  
• 1 1/2 teaspoons baking soda
  
• 1 teaspoon ground ginger
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground cloves
  
• 1/4 cup molasses
  
• 1 egg
  
• 2 1/4 cups all-purpose flour
  
• granulated sugar
  






Instructions



1. In mixing bowl, beat the shortening with electric mixer for 30 seconds.
   
   
2. Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat till combined.
   
   
3. Beat in the molasses and egg.
   
   
4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
   
   
5. Cover and chill the dough for 2 hours or till it's easy to handle.
   
   
6. Shape dough into 1-inch balls and roll in more granulated sugar. Place 2 inches apart on ungreased cookie sheets.
   
   
7. Bake in a 375 degree oven for 8 to 9 minutes or till balls set and tops are cracked. (Don't bake on lower oven rack and don't overbake) Cool cookies on waxed paper or a wire rack (cookies will be softer if cooled on waxed paper).
   






Final Comments


Makes about 60 cookies.