JUMBO GINGERSNAPS

Jumbo Gingersnaps image

Provided by SharleneW

Categories Dessert

Time 35m

Yield 10-30 cookies, 10 serving(s)

Number Of Ingredients 11

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

Steps:

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.