For those of you who have never seen or tasted a gingersnap and have asked for the recipe, here it is. This one comes out of the Betty Crocker Cookbook. There are many gingersnap recipes out there, and probably lots of them are better than this one. This is the only one I have tried though, so it's the one I'll give you.
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
1/4 teaspoon salt
1. Heat oven to 375 degrees F.
2. Beat brown sugar, shortening, molasses, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
3. Lightly grease cookie sheet with shortening or spray with cooking spray.
4. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared side up, about 3 inches apart on cookie sheet.
5. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.
*If using self-rising flour, decrease baking soda to 1 teaspoon and omit salt.
- makes about 4 dozen
I find that if, about halfway through baking, I press the cookies down with a fork so they have fork lines across the top they come out looking prettier and flatter. Otherwise mine tend to come out looking like a little mound. They taste the same, but they don't look as nice (to me). The picture has some of the ones I pressed down and some of the ones that I did not. The picture was taken after lots of the cookies had been gobbled up by my family.