Gingersnaps

Source: AllRecipes

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 3 dozen cookies

Total time: 30 minutes

INGREDIENTS

• ¾ cup shortening or butter
• 1 cup white sugar + more to roll dough in
• 1 egg
• ¼ cup molasses
• 2 cups flour
• 1 Tbs ground ginger
• 1 tsp cinnamon
• ¼ tsp cardamom
• 2 tsp baking soda
• ½ tsp salt

DIRECTIONS

• Preheat the oven to 350 degrees F. 
• In a medium bowl, beat the shortening and sugar together.
• Add the egg and molasses and mix until well blended. 
• In a separate bowl, whisk together the flour, ginger, cinnamon, cardamom, baking soda, and salt. 
• Add the dry ingredients to the molasses mix and stir until it forms a consistent dough. 
• Roll the dough into balls about 1 inch wide, then roll those in extra sugar.
• Arrange the cookie dough on ungreased baking sheets, about 2 inches apart as they will spread quite a bit. 
• Bake for 10 to 12 minutes. They’re supposed to be crisp! Allow them to cool on the pan for a few minutes before transferring to wire racks to cool completely.

NOTES

• I always thought gingersnaps were thick, chewy cookies like my mom always made them. This recipe is for “true” gingersnaps—they’re supposed to be thin and “snappy.” What I (and probably others) am used to are more accurately called ginger cookies or molasses cookies.