Gingersnaps

Gingersnaps
1 cup packed brown sugar
3/4 cup butter flavor Crisco (or any shortening)
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
granulated sugar

Cream together the brown sugar, shortening, molasses, and egg.  Mix in the baking soda, spices, salt, and flour.  Transfer to a covered container and refrigerate for an hour or longer.

Preheat oven to 375°.  Spray cookie sheets with  no stick cooking spray.  Use a small cookie scoop to form small portions of dough.  Roll into balls.  Dip the top if each ball into sugar and place on a cookie sheet.  Bake 10-12 minutes (just until set).  Let the cookies sit for a minute on the cookie sheet before you remove them to cool on racks.  Store in an air tight container. 

Tiffany's Note: I love these cookies!  This is one of my family's favorite cookie recipes--no one in our family objects to this one. It tastes like a wonderfully soft and spicy gingerbread cookie.

This recipe makes a soft a chewy cookie.  I love soft and chewy cookies.  If you're looking for a hard gingersnap you'll need to find another recipe.  :)  This is a slightly adapted Betty Crocker recipe.  It is one of the few cookie recipes that I use from my 40th Anniversary Edition Betty Crocker's Cookbook.