Ginger Snap Cookies


3/4 cup vegetable shortening
1 cup sugar plus extra to roll cookies in
1 egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
1 tablespoon crystallized ginger, finely chopped


Preheat oven to 350 degrees and grease a cookie sheet.
In a small bowl, combine about 1/2 cup of sugar and the finely chopped crystallized ginger.
Set aside until batter is complete.
In a medium-bowl, whisk together flour, baking soda, salt, ginger and cinnamon.
Set aside.
In another bowl, beat shortening and one cup of sugar with an electric beater or stand mixer with whip attachment. Add egg and continue to beat until light and fluffy, then add the molasses.
Slowly incorporate flour and seasoning mixture into the shortening and sugar mixture and beat until smooth and blended.
Roll dough into one inch balls.
Roll balls in prepared sugar and ginger mixture to coat.
Place 2 inches apart on prepared cookie sheet and bake for 10 to 12 minutes or until cookies have spread and the tops crack.
Transfer to wire rack to cool.

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