These spicy cookies have an old-fashioned taste with a sugary cracked top.

Gingersnap Cookies

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

¼ cup unsalted butter, room temperature

½ cup vegetable shortening

1 cup firmly packed light brown sugar

1 large egg

¼ cup light or dark molasses

1 teaspoon pure vanilla extract

2¼ cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

Topping:

2 tablespoons granulated sugar

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large bowl of an electric mixer, combine butter, shortening, and brown sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg, molasses and vanilla; beat until thoroughly mixed. Add flour, baking soda, salt, cinnamon, ginger, and cloves; stir until mixed.
   
   
2. Cover dough and refrigerate at least 2 hours.
   
   
3. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   
4. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Topping:
5. Dip the top of each ball into sugar.
   
   Bake:  
6. Place balls, sugar side up, 3 inches apart onto baking sheets. Bake 11 minutes or just until cookies are set. Remove from oven and let cookies cool on baking sheet one minute. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Makes about 4 dozen cookies.
   
   TheBakingPan.com
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