GINGERSNAPS
About forty 2 ¼-inch cookies
For crunchy cookies, overbake slightly; for more tender ones, underbake by a minute or two.
Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Whisk together in a large bowl:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) sugar
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon salt
Add and beat until well combined:
- ½ cup (95g) vegetable shortening, melted and cooled
- ¼ cup (85g) dark molasses or sorghum syrup
- 1 large egg
If desired, stir in:
- (¾ cup [75g] old-fashioned rolled oats)
You may bake the cookies immediately or refrigerate the dough overnight to allow the flavors to meld (the cookies will also spread less on the baking sheet if the dough is cold). Use a tablespoon to portion the dough, roll into balls, and place 2 inches apart on the prepared baking sheets. Lightly dampen the bottom of a small drinking glass, then dip it in:
- Sugar
Press down on each ball of dough to flatten, dipping the glass in sugar before pressing each cookie. Bake until browned, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.