Gwen Walz’s Ginger Snap Cookies

Her great grandmother’s recipe. Perfect for a cold fall evening.

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Ingredients

• 2 cup unbleached all-purpose flour
• ¼ tsp salt
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves (I skip this!)
• 1 teaspoon ground cinnamon
• ¾ cup vegetable shortening
• 1 cup sugar
• 1 large egg
• ¼ cup molasses
• ¼ cup white sugar
• 1 teaspoon ground cinnamon

Directions

• Preheat oven to 350°F.
• Line baking sheets with parchment.
• In a separate bowl, combine four, salt, baking
• In a stand mixer, cream shortening and sugar until fluffy. Beat in egg, then molasses.
• Slowly beat in the flour and spice mixture Dough will be tacky but stiff.
• Scoop 1″ dough into balls and drop in cinnamon sugar mixture. Roll in the mixture then transfer to the baking sheets. Leave space between to allow for spreading.
• Bake for about 10-12 minutes, rotating trays halfway. When done, outside edge should be just set and soft in the center.
• Allow to cool. Store in an airtight container.

Credit

Recipe by Gwen Walz

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