Gingersnap Cookies

Grandma Moog's Gingersnap Cookies

These are the best gingersnaps ever. In an airtight container, gingersnaps are crispy—left out, they’re chewy. Try some both ways. Gingersnaps are also the best dunking cookies. Kids love to help make them- rolling the dense, fragrant dough into balls, coating them in sugar, and then watching the cookies magically flatten out during baking. It’s almost as much fun as eating them. A very traditional (and easy) recipe from the twins and Lucas’s “cookie grandma.”

Ingredients

2 Cups flour
2 tsp. baking soda
1/4 tsp. salt
3/4 Cup vegetable shortening
1 Cup sugar
1 large egg
1/4 Cup molasses
1 tsp. ginger, powdered
1 tsp. cinnamon, powdered
1/2 tsp. CLOVES, powdered
1/3 Cup granulated sugar (to roll dough in)

Directions

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon, and cloves. Add the flour mixture in two parts, blending well. 

Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. 

Preheat oven to 350°. Shape dough into 1 1/2-inch balls. Roll the balls thoroughly in sugar, place on ungreased cookie trays. 

The cookies spread out during baking, so don’t crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. 

Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Prep. time: 10 minutes plus chilling;
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)
Yield: 50-60 cookies