I wanted to find a good Gingersnap cookie for my friend who is super sick with her pregnancy. I remembered that ginger helped me get through the yucky parts and wanted to try to help her.
They are amazing, yucky pregnant or not.
And yes, she was able to keep them down. Good sign.
Preheat oven to 375 degrees.
3/4 cup vegetable shortening (butter can be substituted)
1 cup sugar
1/2 tsp salt
2 tsp baking soda
1 large egg
1/3 cup molasses
1-2 tsp ground ginger
1/2 tsp ground cloves (I have also used allspice in place of the cloves with excellent results)
1 tsp ground cinnamon
2 1/3 cups KAF unbleached all purpose flour
Mix well. It will be a slightly stiff dough.
Form dough into 1 1/2 inch balls. If you have a teaspoon cookie scoop great, if not use a teaspoon and form the dough in your hands.
Mix together 1/4 cup sugar and 1 tsp ground cinnamon in a small bowl. Roll the balls in the cinnamon sugar mixture to evenly coat them. Then place on baking sheet.
I use parchment paper on my baking stone. Perfect cookies every time. (cookies, pizza, biscuits, breads, etc. etc. Can you tell I use mine a ton?)
KAF has a stone that is similar to mine.
I got mine from Shar's kitchen store in Arizona years ago. It looks like this.
Bake for 11 minutes and let cool on cookie rack.
Then enjoy the fall spice of these