Gingersnap Cookies

  • 1 cup sugar
  • 1 cup shortening
  • 1 cup dark molasses
  • 2 eggs, lightly beaten
  • 1 Tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 Tablespoon chopped candied ginger
  • 3-1/2 cups flour

Mix ingredients together in order. Dough will be wet. Refrigerate until chilled.
Shape the dough into walnut-sized balls and roll the balls in sugar. (This is messy, but the cookies are well worth it.) Bake at 350 degrees F. for about ten minutes. Cookies are soft as they come out of the oven but will firm up after they cool.

These ‘snaps are a favorite of mine. I got the basic recipe originally from the Des Moines Register and have been adapting it to my taste. Add as much of the ginger as you like. You can also add fresh, grated ginger-root for a fancy three-ginger cookie.