I have a note to myself on my Gingersnap recipe in my recipe box that reads, “This is the best recipe! I made this for the first time in 1997 when we went to Whistler and for each Christmas since. The aroma is fabulous. Everyone loves these.” I remember that trip with my family. I love how memories are made around food. These smell amazing and they are delightfully good right out of the oven.
2 C. flour
1 T. ground ginger
2 t. baking soda
1 1/2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. salt
3/4 C. white vegetable shortening (Crisco)
1 C. sugar
1/4 C. molasses
Sugar for rolling.
In a bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside
In an electric mixer, beat shortening and sugar together until light and fluffy. Beat in egg and molasses. Gradually stir in flour mixture.
Roll dough into 1 1/2 in dough balls and roll in sugar until completely coated. Place cookies at least two inches away from each other on the cookie sheet.
Bake between 9 to 11 minutes until lightly browned and somewhat cracked looking.
These cookies are great with coffee, cocoa or tea. Store in airtight containers and enjoy all winter long.