Jumbo Gingersnaps

Sharlene~W's Note:

A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 10

Yield: 10.0 cookies

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground black pepper (optional)
• ¾ cup vegetable shortening
• ½ cup sugar
• 1 large egg
• ½ cup dark molasses
• 2 tablespoons sugar

Directions:

1. Preheat oven to 350°.
2. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
3. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
4. Beat in egg until blended; beat in molasses.
5. Reduce speed to low; beat in flour mixture just until blended.
6. Place remaining 2 tablespoons sugar on waxed paper.
7. Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
8. Repeat for 10 balls.
9. Place balls 3 inches apart on ungreased cookie sheet.
10. (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
11. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
12. Cookies will be very soft and may appear moist in cracks.
13. Cool 1 minute on cookie sheets on wire racks.
14. Transfer to wire racks to cool completely.