MY FAVORITE GINGERSNAPS
I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.
Provided by Kathy D
Categories Cookies
Time 27m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.
- 2. In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
- 3. Add the egg and molasses and continue beating until it's all mixed in completely.
- 4. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
- 5. Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
- 6. Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!
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