GINGERSNAPS

These spicy, crisp cookies with crackled tops are very good to dunk into tea or coffee. Since it is the holiday season it is time for me bake more:)









What do you need?

• 2 1/3 c all purpose flour
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp salt
• 2 tsp baking soda
• 3/4 c shortening
• 1 c sugar
• 1 large egg
  
• 1/3 c molasses
• 1/2 c cinnamon-sugar (simply mix 1/2 c sugar with 2 tsp of cinnamon)

How do you make it?

• Preheat oven to 375F
  
• Sift flour, spices, salt and baking soda in a small bowl.
• In a mixing bowl beat together sugar, shortening and egg until creamy.
• Add molasses and beat until blended.
• Slowly add flour mixture until you obtain a soft and smooth dough.
• Drop 1 tsp rounded cookie dough into cinnamon-sugar mixture and roll them until they are covered with sugar.

• Line them on a lightly-greased cookie sheet 2 inches apart.

• Bake them 10 mins until golden brown.

• Cool them on a wire rack.

Please note that these are snaps so they are supposed to be crispy. But be aware that they are gonna be soft when you first remove them from the oven. So do not bake them in the oven until they are crispy.
This recipe yields 72 about 1 1/2 inch cookies. But I ended up with 70 cookies as I ate 2 cookies-worth dough :)