Gingersnaps

I can’t decide whether or not I like gingersnaps. I usually pass them over for almost any other kind of cookie, but this time around I made a huge batch of them to give away as gifts and found myself really enjoying them with my coffee.

Gingersnaps

1 cup sugar (plus more for rolling cookies)
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3/4 cup shortening
1/4 cup molasses
1 egg

Combine the dry ingredients, then cut in the shortening to make coarse crumbs. Use your hands to break up clumps if necessary. Stir in the molasses and egg.

Shape the dough into small balls (1 inch diameter) and roll in sugar. Place on an ungreased cookie sheet and bake at 350F for 10 minutes. Remove them from the baking sheets immediately and cool on racks. Makes about 4 dozen.

These are very snappy gingersnaps. They’re very spiced and very crunchy, so I think they are wonderfully paired with tea or coffee. I have a feeling that the smaller you make the balls, the snappier your cookies will be, so don’t go too small or they may be inedible.

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