Gingery Love

I can rationalize making these cookies because ginger is good for your tummy and aids in digestion right?! Therefore these cookies are completely medicinal and okay for the second day of the new year. I think I like them better than the Molasses Cookies I made back in November. The Molasses ones were moist and cake-like, the Gingersnaps are slightly chewy (but not hard like store bought ones) and have more gingery zip to them. 

Gingersnap Cookies

(adapted from allrecipes.com)

Ingredients:
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar
Directions:
1. Preheat oven to 350.
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.

4. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
5. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

I love the crackly top!