So, I had a stand-by ginger molasses cookie from the King Arthur Flour Baking Cookbook, until I tried this highly rated recipe on AllRecipes.com. I figured, this many people can't be wrong - and they weren't. They are crispy on the edges, and chewy in the middle. And, the best part - they have no dairy! Yum. Certified by the mermaid baker herself.
Grandma's Gingersnap Cookies courtesy of Marie Ayers.
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1/4 cup dark molasses
1/3 cup cinnamon sugar
1/3 cup chopped candied ginger (my addition - tasted great)
1. Preheat oven to 350 degrees F.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.