Jumbo Gingersnaps Recipe #21977
A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook.
by Sharlene~W
35 min | 20 min prep
SERVES 10 , 10 -30 cookies
- 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
- Preheat oven to 350°.
- In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
- In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
- Beat in egg until blended; beat in molasses.
- Reduce speed to low; beat in flour mixture just until blended.
- Place remaining 2 tablespoons sugar on waxed paper.
- Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
- Repeat for 10 balls.
- Place balls 3 inches apart on ungreased cookie sheet.
- (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
- Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
- Cookies will be very soft and may appear moist in cracks.
- Cool 1 minute on cookie sheets on wire racks.
- Transfer to wire racks to cool completely.
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5 stars