Gingersnaps
Moister than the crisp ginger cookies you’ll find at any grocery store, these pack a crowd-pleasing “snap” of spices to earn their place as annual holiday treats.
Ingredients
- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 large egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground star anise
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Granulated sugar
Preparation
- In a large bowl, cream brown sugar, shortening and molasses. Add egg. In a medium bowl, sift together or whisk flour, baking soda, cinnamon, ginger, cloves, star anise, salt and black pepper. Gradually fold dry ingredients (about 1/2 cup at a time) into wet mixture until just combined. Cover and refrigerate at least one hour.
- Heat oven to 350 degrees. Line cookie sheet with parchment paper or nonstick baking mat.
- Using small cookie scoop (2 teaspoons), scoop out dough. Dip dough, mound side up, into granulated sugar. Place dough sugared side up about 2 inches apart on lined cookie sheet.
- Bake 11–13 minutes or until set, before bottoms darken. Remove immediately from cookie sheet and cool on wire rack.
Yields about 4 dozen cookies