CHEWY GINGERSNAPS RECIPES

Steps:

• In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Steps:

• In a large mixing bowl, cream shortening, sugar, egg and molasses.
• In a separate medium mixing bowl, combine flour, baking soda, ginger, cinnamon and salt.
• Gradually add flour mixture to the wet mixture until combined.
• Chill dough for one hour.
• Preheat oven to 350°F (180°C). Position the oven rack in center of oven. Line two cookie sheets with parchment paper; set aside.
• Roll the dough into teaspoon-size balls. Dip one side of the dough balls into sugar and place sugar side up onto the cookie sheet two inches apart.
• Bake for 12–14 minutes (one pan at a time) or until lightly brown and starting to crack.
• Let cool on the pan for 5 minutes.
• Carefully transfer the parchment paper with cookies to a wire rack and cool. Store in an airtight container.