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Ingredients
| all-purpose flour (unsifted): 2 cups |
| ground ginger: 2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (optional) |
| shortening - vegetable: 3/4 cup |
| granulated sugar: 1/2 cup |
| eggs: 1 (large) |
| molasses: 1/2 cup |
| granulated sugar: 2 Tbl |
Jumbo Gingersnaps
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
20 serving(s)
Tags
- 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.