Jumbo Gingersnaps

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper (optional)
• 3/4 cup vegetable shortening
• 1/2 cup sugar
• 1 large egg
• 1/2 cup dark molasses
• 2 tablespoons sugar

Directions

1. 1

   Preheat oven to 350°.

2. 2

   In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).

3. 3

   In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.

4. 4

   Beat in egg until blended; beat in molasses.

5. 5

   Reduce speed to low; beat in flour mixture just until blended.

6. 6

   Place remaining 2 tablespoons sugar on waxed paper.

7. 7

   Roll 1/4 cup dough into ball; roll in sugar to coat evenly.

8. 8

   Repeat for 10 balls.

9. 9

   Place balls 3 inches apart on ungreased cookie sheet.

10. 10

    (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).

11. 11

    Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.

12. 12

    Cookies will be very soft and may appear moist in cracks.

13. 13

    Cool 1 minute on cookie sheets on wire racks.

14. 14

    Transfer to wire racks to cool completely.