My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always contained these crisp and chewy gingersnaps. My daughter entered this recipe in a 4-H competition and won a blue ribbon.
—DEB HANDY POMONA, KS
PREP: 20 MIN. • BAKE: 15 MIN./BATCH • MAKES: 3 DOZEN
3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1. Preheat oven to 350°. Cream the shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.
2. Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.