Gingersnaps

I know it is autumn when the air turns cooler.  It gives me a giddy feeling of excitement.  On the first cool day my favorite thing to do is make gingersnap cookies.  There is something about the combination of molasses and sugar that bake into the perfect taste of fall. 

My tradition is to only make these once per year.  I look forward to that first cool day and this ritual continues to warm my heart when I take that first bite of a warm gingersnap cookie fresh from the oven.

Gingersnap Cookies

  • 1 c packed brown sugar
  • 3/4 c shortening
  • 1/4 c molasses
  • 1 large egg
  • 2 1/4 c all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon, ginger and cloves
  • 1/4 tsp salt

 

“Fall is my absolute favorite season.  The cooler weather, changing colors and bountiful harvests make this the most wonderful time of year.”

Mix the brown sugar, shortening, molasses and the egg in a large bowl.  Stir in the remaining ingredients.  Cover and refrigerate for one hour. (This is the hardest part!)

Heat the oven to 375 degrees F.  Grease cookie sheet lightly with shortening.

Shape the dough into small round balls.  Roll the balls in granulated sugar.  Please the balls about three inches apart onto the cookie sheet.

Bake for 10-12 minutes.  Remove the cookies from a cookie sheet and let them cool on a wire rack.  (I seriously doubt they will get this far.)