Crispy Gingersnaps

Recipe View Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center. Lightly grease baking sheets or line with parchment paper. (5 minutes)

Recipe View In a large mixing bowl, cream together the vegetable shortening and 1 cup of granulated sugar until light and fluffy. This step is crucial for achieving the desired texture. (5 minutes)

Recipe View Add the egg and beat until the mixture is even lighter and even fluffier. Incorporate the molasses, mixing until well combined. The molasses adds depth of flavor and contributes to the cookie's chewy texture. (3 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, and cinnamon. This ensures even distribution of the spices. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. (3 minutes)

Recipe View Roll the dough into 1-inch balls. Pour some extra sugar into a small bowl. Dip each ball into the sugar, coating it generously. Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. (10 minutes)

Recipe View Bake for 10 to 12 minutes, or until the cookies have spread, the edges are lightly golden, and the tops have developed characteristic cracks. Keep a close eye on them, as they can burn easily. (10-12 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to crisp up further. (10 minutes)