Gingersnaps II Chef John's Recipe

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Gingersnaps II

"Sugar topped spice cookie."

Ingredients :

• 1 cup packed brown sugar
• 3/4 cup shortening
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/3 cup granulated sugar for decoration

Instructions :

Prep :	Cook : 24M	Ready in :

• Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
• Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
• Bake 10 to 12 minutes, or just until set. Cool on wire racks.

Notes :

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