Spicy Ginger Snaps

Ingredients

• 1/2 cup sugar
• 1 tsp ground cinnamon
• 2 cups all-purpose flour
• 2 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 3/4 cup vegetable shortening (butter does not yield a crisp cookie)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 tsp salt
• 2 tsp baking soda
• 1 large egg
• 1/4 cup unsulphered molasses

Directions

1. 1. Preheat the oven to 350�. Line baking sheets with parchment paper.
2. 2. In a pie pan (or similar-sized dish), stir together the 1/2 cup sugar and 1 tsp cinnamon. Set aside.
3. 3. In a medium bowl, whisk together the flour, ginger, 1 tsp cinnamon, cloves, and cardamom. Set aside.
4. 4. Place the shortening, 1 cup sugar, brown sugar, salt, and baking soda in a large bowl (or the bowl of a stand mixer). Beat on medium-high until very creamy.
5. 5. Add the egg and molasses to the bowl. Beat until thoroughly combined.
6. 6. Add the flour mixture to the bowl. Beat on low until the dry ingredients are thoroughly incorporated.
7. 7. Scoop 1� balls of dough and place them in the cinnamon-sugar mixture. Roll to coat, shaking off any excess. Place 12 to a baking sheet, spaced evenly.
8. 8. Use the bottom of a glass (or can or meat pounder) to flatten the cookies to about 1/4�.
9. 9. Bake for 8 minutes or until the edges are crisp and brown. Let the cookies cool completely on the baking sheets. Store, tightly covered. Enjoy!