Last year I made a few batches extra-special by dipping half of each cookie in white chocolate, but these babies are delish just plain with a piping hot cup of coffee on a cold evening. The recipe also works well for making gingerbread men.
Enjoy!
Southern Living's Best-Ever Gingersnaps
1 c. sugar (recipe doesn't specify but I use brown)
2 c. flour*
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 c. shortening
1/4 c. molasses
1 egg, slightly beaten
*I use 1 cup of white and 1 cup oat or wheat flour, and add an extra egg
Preheat oven to 350 degrees
Combine sugar, flour, salt, soda,and spices; stir lightly. Cut in shortening to resemble coarse crumbs. Stir in molasses and egg.
Shape dough into 1" balls and roll them lightly in sugar. (Abby used red and green sugar once and they looked really cute.) Place on ungreased baking sheets and bake for 10 minutes. If desired, flatten slightly with spatula after baking. Remove immediately from baking sheets. Cookies will firm quickly as they cool.
Happy Munching!
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