GINGERSNAPS
Yield: 5 dozen cookies
These crunchy, spicy rounds with their
cracked, sugary tops are a comforting
classic to bake during the holidays. They’re
delicious dunked in milk, and they make
an excellent addition to any cookie tray.
Ingredients
Cookies
¾ cup vegetable shortening or ¾ cup
butter
1 cup sugar
½ teaspoon salt
2 teaspoons baking soda
1 large egg
1/3 cup molasses
2 1/3 cups King Arthur Unbleached
All-Purpose Flour
1 to 2 teaspoons ground ginger
½ teaspoon ground cloves
1 teaspoon ground cinnamon
Coating
¼ cup sugar
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 375°F. Lightly grease
two baking sheets, or line with
parchment paper.
Beat together the shortening or butter,
sugar, salt, and baking soda. Beat in the
egg, then the molasses. Add the flour and
spices, beating to make a smooth, fairly
stiff dough.
To make the coating, combine the sugar
and cinnamon, and place in a shallow
pan or dish.
Drop the dough in 1-inch balls into the
cinnamon-sugar. Roll the balls in the
sugar to coat, and then transfer them to
the prepared baking sheets, leaving at
least 1½ inches between them; they’ll
spread as they bake.
Bake for 11 minutes for cookies that are
crisp on the edges and chewy in the
center. Bake for 13 minutes for cookies
that are crisp all the way through.
Remove the cookies from the oven and
let cool completely.
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