Gingersnaps
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 30
Ingredients
- ¾ cup all-vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 2⅓ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon, divided
- ½ teaspoon Kosher salt
- ½ teaspoon ground cloves
- ½ cup sparkling sugar
Directions
Preheat oven to 375°. Line baking sheets with parchment paper.
In a large bowl, beat shortening and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg until combined. Beat in molasses until combined.
In a medium bowl, whisk together flour, ginger, baking soda, 1 teaspoon cinnamon, salt, and cloves. With mixer on low speed, gradually add flour mixture to shortening mixture, beating until a stiff dough forms.
In a small bowl, stir together sparkling sugar and remaining
teaspoon cinnamon. Using a 1-ounce spring-loaded ice cream scoop, scoop dough into balls. Roll balls in sugar mixture to coat. Place 2 inches apart on prepared pans.
Bake until edges look set and dry, about 13 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 1 week.