Gingersnaps
Ginger and molasses with your choice of soft or crisp centres.
Ingredients
| Ingredient | Amount |
|---|---|
| Cookies | |
| Vegetable shortening | 138 g |
| Granulated sugar | 198 g |
| Table salt | 0.5 tsp |
| Baking soda | 2 tsp |
| EggLarge. | 1 each |
| Molasses | 113 g |
| All-Purpose Flour | 280 g |
| Ground gingerRange: 1–2. | 1 tsp |
| Ground cloves | 0.5 tsp |
| Ground cinnamon | 1 tsp |
| Coating | |
| Granulated sugar | 50 g |
| Ground cinnamon | 1 tsp |
Method
- 1
Heat the oven to 190°C/375°F. Beat shortening with the main sugar, salt and baking soda. Incorporate egg, then molasses.
- 2
Add flour and spices to make a firm dough. Mix the coating sugar with cinnamon.
- 3
Shape small balls, coat in cinnamon sugar and arrange with generous gaps on trays.
- 4
Bake about 11 minutes for a softer centre, or 13 minutes for a crisper cookie. Cool on a rack.