Jumbo Gingersnaps

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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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