Jumbo Gingersnaps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper (optional)
• 3/4 cup vegetable shortening
• 1/2 cup sugar
• 1 large egg
• 1/2 cup dark molasses
• 2 tablespoons sugar

Recipe

• 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.