I’ll admit it: I don’t like ginger but I love the smell of gingersnaps. The smell of fresh baked gingersnaps just puts me in the mood to hang some Christmas lights and stockings. Stephen loves to eat gingersnaps so he is more then willing to hang things around the house if it means warm cookies with a tall glass of cold milk.
Makes 5 dozen cookies
- 3/4 cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1/4 teaspoon Diamond kosher salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh ginger, grated
- 1/2 teaspoon cloves, freshly ground
Preheat oven to 350 degrees Fahrenheit and spray several baking sheets with cooking spray.
Cream together the vegetable shortening, granulated sugar, egg, and molasses.
Stir in 1 cup all-purpose flour, Diamond kosher salt, baking soda, ginger, cloves and mix well.
Add the remaining cup of all-purpose flour and stir until well blended.
Drop by teaspoonful onto baking sheet.
Bake for 8 – 10 minutes until golden brown.
These cookies will rise and crack. Take the out of the oven as soon as they are golden brown or they will burn.
Store in an airtight container with a slice of bread to keep fresh.
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