Jumbo Gingersnaps
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
10-30 cookies
- Serves:
- 10
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
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
Sharlene~W
Campbell, California
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.