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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Tastes just like a ginger snap but it's soft and chewy. Ingredients:
3/4 cup shortening |
1 cup granulated sugar |
2 teaspoons ground ginger |
1 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1 egg |
1/4 cup molasses |
2 1/4 cups all-purpose flour |
1/4 cup granulated sugar |
Directions:
1. Preheat oven to 350 degrees. With a mixer beat butter for 30 seconds on med-high speed then beat in the the sugar, ginger, baking soda, cinnamon, and cloves until combined (be sure to scrape the sides of the bowl occasionally). Beat in the egg and molasses until combined then add as much flour as you can with the mixer. Use a spoon or your hands to stir in any remaining flour.
2. Shape dough into 1-1/2 inch balls and roll the balls into additional 1/4 cup granulated sugar. Place the balls on an ungreased cookie sheet about 1-1/2 inches apart and bake for 10 minutes. DO NOT OVER BAKE the cookies should be light brown but still puffed. Let stand for 2 minutes on a cookie sheet then transfer to a wire rack to cool completely.
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