The other night, my mom asked if I wanted a homemade gingersnap. I kind of sniffed at the idea, especially when she told me that they were frozen. But then, she took one out of the container and bit into it--and suddenly, I remembered these gingersnaps from when I was a kid. I remember making the recipe and how satisfying it was to roll the dough into balls, coat them in sugar, and then bake them in the oven. The other night, I had my first gingersnap in years--and it was chewy, spicy, and rich. I even loved them straight out of the icebox.
In the spirit of the season, then, I give to you this recipe which came off a "C&H pure cane sugar" cardboard box at one point. Enjoy!
¾ c. soft shortening
1 c. C&H Golden Brown Sugar, firmly packed
1 egg, unbeaten
¼ c. molasses
2 c. sifted all-purpose flour
¼ t. salt
2 t. soda
1 t. EACH ground ginger, cinnamon, and cloves
Combine shortening, sugar, and egg in mixing bowl, beat until fluffy. Add molasses and beat well. Sift dry ingredients together and add, mix well. Chill dough thoroughly; shape into 1” balls and roll in granulated sugar. Place 2” apart on greased baking sheets. Bake at 350 degrees for 12 to 15 minutes. Makes 4 dozen “crinkle-top” cookies.