WHAT IS GINGER SNAPS RECIPES

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Place 1 1/2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1 large egg on the counter. Let both sit at room temperature until the butter is softened, about 1 hour. Meanwhile, place 2 1/4 cups all-purpose flour, 2 teaspoons baking soda, and 3/4 teaspoon kosher in a large bowl and whisk to combine.
• Add 1 1/4 cups of the granulated sugar, 2 teaspoons of the ground ginger, 1 teaspoon of the ground cinnamon, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cloves to the bowl of butter. Beat with the paddle attachment on medium speed until well-combined, about 1 minute.
• Add the egg, 1/3 cup molasses, and 1 teaspoon vanilla extract, and beat on medium speed until combined, about 1 minute. Reduce the speed to low and gradually beat in the flour mixture, scraping the bottom and sides of the bowl once halfway through, about 1 minute total. The dough will be soft and sticky at this point. Loosely cover the bowl with plastic wrap and refrigerate while the oven heats.
• Arrange 2 racks to divide the oven into thirds and heat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper.
• Place the remaining 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger in a small bowl and whisk to combine.
• Portion the dough into balls about 1 1/2 inches wide; a medium (or #30) cookie scoop is best for this (if the dough is too soft, refrigerate until firm). Toss the balls in the spiced sugar mixture to coat all over. Place on the baking sheets about 3 inches apart, 6 per sheet. (The cookies spread during baking.) Refrigerate the remaining dough balls.
• Bake for 10 minutes. Rotate the baking sheet from front to back and between racks. Bake until the cookies have spread and have a crackled surface, about 10 minutes more. Let cool for 10 minutes on the baking sheets. Use an offset spatula to transfer them to a wire rack to cool completely. Repeat baking the remaining dough balls on cooled baking sheets.