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These are the best gingersnaps ever. In an airtight container, gingersnaps are crispy–left out, they're chewy. Try some both ways. Gingersnaps are also the best dunking cookies. Kids love to help make them–rolling the dense, fragrant dough into balls, coating them in sugar, and then watching the cookies magically flatten out during baking. It's almost as much fun as eating them. A very traditional (and easy) recipe from the twins and Lucas's "cookie grandma."Don't forget to save a few for the wonderful gingersnap gravy that goes with the sauerbraten.

  • 2 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 Cup vegetable shortening
  • 1 Cup sugar
  • 1 large egg
  • 1/4 Cup molasses - either regular or unsulphured
  • 1 tsp. GINGER, powdered
  • 1 tsp. CINNAMON, powdered
  • 1/2 tsp. CLOVES, powdered
  • 1/3 Cup granulated white sugar (to roll dough in)

Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg,
molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Yield: 40-60 cookies
Prep. time: 10 minutes plus chilling
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)

Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
Cloves Ground 2.4 oz. 1/2 cup jar

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