Prep 20 mins
Cook 15 mins
I always make these for the holidays. People request these cookies and seem to prefer them to gingerbread men or regular gingersnaps.
- Preheat oven to 350.
- In a bowl, combine the flour, baking soda, cinnamon, ginger, salt, and cloves. Set aside.
- In another bowl, beat the shortening for 30 seconds; add the sugar and beat until fluffy. Add the molasses and egg to the shortening mixture; beat until combined. Add the flour mixture and beat on low speed until well combined.
- Shape the dough into 1½-inch balls. Either dip the balls in water and roll in additional sugar (for crunchier coating) or just roll the balls in additional sugar (for lighter coating).
- Arrange the cookies three inches apart on an ungreased cookie sheet. Bake for 15 minutes, or until brown on bottom. Remove to wire racks to cool.