- 1-1/2 cups shortening
- 2 cups sugar
- 2 eggs
- 1/2 cup molasses
- 1/4 teaspoon salt
- 4 cups flour
- 1 teaspoon ginger
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
Begin by creaming the shortening and sugar in a mixing bowl until the mixture is light and fluffy. This ensures the cookies are airy and have a delicate texture. Next, seamlessly beat in the eggs and molasses, ensuring they are well incorporated into the creamed mixture.
In a separate bowl, sift together all the dry ingredients—flour, ginger, baking soda, cinnamon, and salt. This step guarantees the even distribution of spices and helps in achieving that perfect gingersnap flavor. Gradually fold the dry ingredient mix into the wet mixture, blending until a uniform, slightly gooey dough forms.
Now, using a teaspoon, scoop out portions of the dough, shaping them into balls about the size of a quarter or a bit larger. To give them that signature gingersnap sparkle, roll each dough ball in sugar, ensuring it’s well-coated. Place these sugar-coated dough balls onto a cookie sheet, spacing them about 2 inches apart to allow for expansion.
Bake these in a preheated oven at 350°F for approximately 12 minutes. Keep an eye out for that characteristic cracked surface and a slightly rounded top. Once they achieve a beautiful golden-brown color, remove them from the oven and allow them to cool on a wire rack.
Voilà! You now have a batch of six dozen classic gingersnaps, ready to be devoured.