Kaki’s Gingersnaps

Preheat oven to 350ºF.

In a large bowl, cream the shortening and 1 cup of sugar until light and fluffy; add the egg and molasses and mix until well blended. In a medium bowl, sift together the dry ingredients then add the candied ginger and toss to coat the ginger. Combine the dry and wet ingredients and mix until thoroughly combined.

Shape a tablespoon of dough into a ball and roll it in the remaining 1/2 cup of sugar, setting it onto a parchment-lined baking sheet. Bake for 12-14 minutes. Allow cookies to cool completely, then you can decide to dip or not to dip.

For white chocolate-dipped gingersnaps, melt white chocolate or almond bark according to package instructions. Dip each cookie halfway, scraping the bottom of the cookie along the edge of the bowl or pan to remove the excess. Place on parchment or wax paper and allow to set up until firm to the touch. If you’re in a pinch for time, you can pop the tray into the refrigerator or freezer for a few minutes.

This recipe makes 24-36 cookies. It was shared by my friend Kaki, who first made them for a holiday cookie exchange in December 2011. They have haunted me ever since. I can’t stop thinking about them.