Holiday Gingersnap Cookies

Total Time: 1 hr 27 mins Preparation Time: 1 hr 15 mins Cook Time: 12 mins

Ingredients

• Servings: 28
• 2 cups flour
• 3 teaspoons ginger powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup crystallized ginger, chopped finely
• 1 cup dark brown sugar, well packed
• 1/2 cup crisco shortening, room temperature
• 1/4 cup butter, room temperature
• 1 large egg
• 1/4 cup light molasses
• sugar, for coating

Recipe

• 1 lightly butter one or two baking sheets.
• 2 in a medium bowl, combine the first 7 dry ingredients.
• 3 mix in the crystallized ginger.
• 4 with an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
• 5 add in egg and molasses; beat until blended.
• 6 add in flour mixture and mix until just blended.
• 7 cover and refrigerate at least 1 hour.
• 8 set oven to 350 degrees.
• 9 place about 1/2 cup or more sugar into a bowl.
• 10 form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
• 11 place the balls onto prepared sheet/s, spacing about 2-inches apart.
• 12 bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
• 13 cool on sheets about 1 minute.
• 14 carefully transfer to racks to cool.