Sometimes, all you want is a sugary, soft, chewy cookie.
Perfect for Fall. It’s a crowd pleaser for sure.
Soft Gingersnap Cookie – from allrecipes.com
1 cup all-purpose flour
1 cup brown sugar
3/4 cup shortening
1/4 cup molasses
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 1/4 cup all-purpose flour
1/4 cup white sugar
1. Preheat oven to 375 degrees.
2. Beat together ALL the ingredients except the last two. Once blended well, mix in the extra 1 and 1/4 cup flour.
3. Shape into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
4. Bake for 8 to 10 minutes, until tops are cracked. Watch for burning on the bottom.
Enjoy. You can thank me later.