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Ingredients
| multipurpose shortening: 1 1/2 cups |
| granulated sugar: 2 cups |
| eggs: 2 |
| molasses: 1/2 cup |
| baking soda: 1 Tbl |
| salt: 1 tsp |
| ginger (minced): 2 tsp |
| ground cinnamon: 2 tsp |
| lemon juice: 2 Tbl |
| all-purpose flour (unsifted): 4 cups |
| whole wheat flour: 1/2 cup |
Gingersnaps Like No Other (Find the Secret Ingredient!)
Credit: Food.com
User rating:
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Prep Time
20 min -
Cook Time
12 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350.
- Cream shortening and sugar; add eggs and molasses, mixing well.
- Add dry ingredients and continue mixing. Dough should form a ball.
- Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
- Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?).
- Place on UNgreased cookie sheet, about two inches apart. They will spread out, so you don't need to press them down.
- Bake 12-13 minutes until top is crackly. Cool on rack, then store in covered container.
- During humid weather: store in tightly sealed container or they will get VERY limp and bedraggled.