Jumbo Gingersnaps

"A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook."
 
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Ready In:
35mins
Ingredients:
11
Yields:
10-30 cookies
Serves:
10
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ingredients

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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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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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