King Arthur Flour Gingersnaps
- Ready In:
- 26mins
- Ingredients:
- 12
- Yields:
-
60 cookies
ingredients
- 3⁄4 cup vegetable shortening
- 1 cup sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1⁄3 cup molasses
- 2 1⁄3 cups king arthur unbleached all-purpose flour
- 1 -2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
-
For coating
- 1⁄4 cup sugar
- 1 teaspoon ground cinnamon
directions
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugar, salt, and baking soda.
- Beat in the egg, then the molasses.
- Add the flour and spices, beating to make a smooth, fairly stiff dough.
- To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
- Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
- Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
- Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
- Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
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