These are an easy to make, festive holiday cookie!
Prep Time10 minutesmins
Cook Time13 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 5dozen
Ingredients
¾cupvegetable shortening
1cupgranulated sugar
½tspsalt
2tspbaking soda
1large egg
⅓cupmolasses(113g)
2⅓cupsall-purpose flour
2½tspground ginger
1tspground cloves
2tspground cinnamon
1tspground nutmeg
1tspground cardamom
¼tspallspice
1pinchblack pepper
Coating
¼cupsugar
Instructions
Preheat oven to 375°F. Prepare two baking sheets with nonstick spray, parchment paper, or silicon mats.
Beat together the shortening, sugar, salt, and baking soda.
Beat in the egg, then the molasses until incorporated.
Whisk the flour and spices together, then add to the wet ingredients, beating until smooth The dough will be somewhat stiff.
Use a teaspoon or a small cookie scoop to make 1-inch balls of dough.
Roll the balls in the sugar to coat, then transfer them to the baking sheets, leaving at least 1½ inch between them as the cookies will spread as they bake.
Bake at 375°F for 11 minutes for cookies with crisp edges and a chewier center, or 13 minutes for cookies that are crispy all the way through.
Cool on a wire rack, then store in an airtight container at room temperature for up to a week (if they last that long!).
Notes
You can substitute butter for vegetable shortening, but the gingersnaps will be soft instead of crispy.