Wednesday, December 8, 2010

Soft Gingersnap Cookies

My friend, Michele, introduced these SOFT gingersnap cookies to me several years ago.  I had the recipe and apparently lost it so I had to get again this week so I could take these yummy cookies to a church treat exchange last night.  Love that they are just strong enough ginger....not overpowering and that they are SOFT! 

2 1/4 cups flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup sugar

In a large mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.  Beat with an electric mixer on medium to high speed till combined.  Beat or stir in remaining flour.  Shape dough into 1-inch balls.  Roll balls in the granulated sugar to coat.  Place balls 2 inches apart on an ungreased cookie sheet.  Bake in a 375 degree oven for 8-10 minutes or till edges are set and tops are crackled.  Cool cookies on cookie sheet for 1 minute.  Transfer cookies to a wire rack and let cool.  Makes about 48 cookies.

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