This chewy, crackle-top gingersnap cookie recipe is a childhood favorite, and definitely brings back memories. We sometimes crumble them to create a delicious crust for our Lime Chiffon Pie.
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground black pepper (optional)
- 3/4 cup vegetable shortening
- 1/2 cup plus 2 tbsp sugar
- 1 large egg
- 1/2 cup molasses
Preheat oven to 350 degrees F. In a medium bowl, combine flour, ginger, baking soda, cinnamon, salt and paper if using.
In a large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy. Beat in egg until blended, then beat in molasses. Reduce speed to low, beat in flour mixture until just blended.
Place remaining 2 tbsp sugar on waxed paper. Roll tbsp of dough into ball and roll in sugar to coat evenly. Place balls on ungreased cookie sheet and bake 9-11 minutes. Cookies will be very soft and may appear moist in cracks. Cool 1 minute on cookie sheets on wire racks. Transfer cookie to wire racks to cool completely.
