Jay gives credit to his mother-in-law Patricia Graves for this exceptional gingersnap cookie.
The judges all agreed this was one of the best ginger cookies they had ever tasted.
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup granulated sugar, plus
more for rolling cookies in
1 large egg
1/4 cup molasses
Preheat oven to 350 degrees. Measure dry ingredients into a small mixing bowl; set aside. Cream shortening while gradually adding sugar. Beat in egg and molasses. Beat in dry ingredients.
Using a teaspoon, roll dough into small balls (about 1-inch), then roll each ball in granulated sugar. Place on ungreased cookie sheet (about 2 inches apart). Bake for 12-15 minutes.
For a soft cookie bake the lesser time.
Cool on pan for 2 minutes, then remove to wire rack to cool completely. Makes 4 dozen cookies.
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