King Arthur Flour Gingersnaps

Total Time: 26 mins Preparation Time: 15 mins Cook Time: 11 mins

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
• 1/4 cup sugar
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat the oven to 375°f lightly grease (or line with parchment) two baking sheets.
• 2 beat together the shortening, sugar, salt, and baking soda.
• 3 beat in the egg, then the molasses.
• 4 add the flour and spices, beating to make a smooth, fairly stiff dough.
• 5 to make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• 6 drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
• 7 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.
• 8 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.
• 9 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.