Ginger Snap Cookies

Where have these cookies been all my life?!? My husband is a big ginger snap fan so I was in search of a good recipe and curious if homemade ginger cookies tasted as good as the ones from the brown bag at the store. I’m not sure why I was surprised to find that they are in fact better than the store bought snaps, but they were. Crunchy on the outside yet a soft and gingery in the middle. I could not eat enough. I have told you about my love of ginger once before, so to be able to enjoy ginger in a cookie form is oh so yummy.

Ginger Snap Cookies

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4 1/2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

4 teaspoons ground ginger (I used fresh ginger)

1 1/2 teaspoons ground cinnamon

1 1/2 cups shortening

2 cups sugar

2 eggs

1/2 cup molasses

1/2 cup sugar (place in a small bowl)

Preheat oven to 350 degrees.

In a medium sized bowl, combine the flour, ginger, cinnamon, soda, and salt. Set aside.

In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups of sugar; beating until fluffy. Add eggs and molasses and beat until combined. Add half of the flour mixture, mixing until fully incorporated. Stir in the remaining flour with a wood spoon. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls. Roll the dough into the sugar. Place on an ungreased cookie sheet about 2 1/2 inches apart.

Bake for 12 to 14 minutes or until cookies are light brown and puffed. Once out of the oven, let cool for 1 minute on the cookie sheet. After 1 minute, take spatula and drop cookies from spatula onto counter. When cookies drop they will flatten out and even out the cookies. Let stand for 2 minutes before transferring to a wire rack to cool.

Source adapted from: Whipped