If you like gingersnaps, you’ll love these cookies. These are traditional gingersnaps at their very best. They’re crisp and crackly and a very nice, attractive cookie. When we passed these around, it was all thumbs up.
These cookies are rich in molasses and flavor. If you would like a milder, gingersnap-like cookie, try our Vanilla Gingersnaps.
1 1/2 cup brown sugar
3/4 cup shortening
1 large egg
3/4 cup molasses
1/2 teaspoon lemon extract
3 cups flour
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 tablespoon ginger
1/4 teaspoons salt
2 teaspoons baking soda
sugar for decoration
1. Cream the sugar and shortening together. Add the egg and beat until light and fluffy.
2. Add the molasses and extract and mix well.
3. Combine the remaining dry ingredients except for the decorating sugar. Add the dry ingredients to the creamed mixture and mix until combined. If the dough is too soft to handle, chill it in the refrigerator.
4. Preheat the oven to 350 degrees. Form round balls the size of a golf ball or slightly larger. Dip the tops of the balls in the decorative sugar. (Large sugar crystals work well. You may also use turbinado sugar or even granulated sugar.) Place the balls on a greased baking sheet sugar-side-up.
5. Bake for 13-14 minutes or until done. The cookies will still be soft but will firm up as they cool. If you are using chilled dough, it may require an extra minute of baking time. Remove to wire racks to cool.
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