Name: Gingersnaps.
Yield: 3 dozen cookies
Ingredients: 3/4 cup shortening (or butter - see notes below); 1 cup sugar (plus extra for rolling); 1 egg; 1/4 cup dark molasses; 2 cups flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1/2 teaspoon salt

Ingredients

3/4 cup shortening (or butter – see notes below)
1 cup sugar (plus extra for rolling)
1 egg
1/4 cup dark molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon salt

Instructions

Preheat oven to 375. Blend shortening, sugar, egg, and molasses in a large bowl (I use my stand mixer). Add flour, baking soda, cinnamon, cloves, ginger, and salt and mix until well-combined and dough comes together.
Roll dough in balls the size of a quarter. Roll these in sugar (you need 1/4-1/3 cup in a bowl). Place on a parchment-lined baking sheet, 2 inches apart.
Bake 9 minutes, until they are crackly and getting firm at the edges. Cool on cookie sheets.

Notes

I have made the gingersnaps with butter in place of the shortening. The cookies spread more and I prefer the texture with shortening, but you can use an equal amount of butter if you like.

I highly recommend doubling the recipe!

This recipe is from my Nana – my dad’s mom.