Snap! It's that time of Year:)

This is a recipe I pull out at this time of year. It's such a good cookie, dairy free and really tasty. You can tell how old this recipe is because shortening is in the ingredients. It's from one of my mom's cookbooks and is a favorite in our house. This cookie has the perfect amount of chewy vs crunch. It's soft, so satisfying with a cup of your favorite beverage and if you're gifting baking this season, this recipe is a nice one to use.

Gingersnaps

Whisk together and set aside
2 c. flour (spooned in measuring cup)
1/4 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. cinnamon
3 tsp. b. soda

In the stand of your mixer, add in and beat until fluffy
3/4 c. shortening
Slowly add in
1 c. sugar
Mix in
1 egg
1/4 c. molasses

Add the dry to the wet, mixing well.

Add sugar to a plate (you're going to use this to roll the dough in)

Form the dough into, about 1" size balls and roll into the sugar. I use my cookie scoop to get even sized cookies - if you don't have 1 of these, you need one! Makes your cookies look professional and it makes a great gift idea for a baker;) (and yes, available at crocus and ivy)

Place onto a cookie sheet (these will spread) and flatten with your fingers.

Give 1 more sprinkle of sugar.

Bake at 350 for about 8 minutes, until lightly golden.

Let cool and enjoy!