I love to make these when Fall arrives. These gingersnap cookies are delicious and they will make your home smell amazing!
Makes 45 cookies
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp salt
1 cup sugar
3/4 cup shortening
1/4 cup molasses
Sugar for rolling the cookies in
Heat oven to 375F. Line a cookie sheet with a non-stick liner (I use Silpats).
In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside.
In a large mixing bowl, mix the sugar and shortening together until well combined.
Add the molasses and mix.
Add the egg and mix.
Add the flour mixture a cup or so at a time and mix until combined.
Shape the dough into 1-inch balls. Roll balls in sugar and place approximately 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes until the tops crack.
Cool on cookie sheet for a minute (they are soft).
Transfer gently to a wire rack to cool completely.