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Ginger Mounds
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Description
Chewy, moist gingersnap cookies. Bet you can’t eat just one!
Ingredients
- ¾ cups Shortening
- 1 cup Sugar
- 1 whole Egg
- ¼ cups Molasses
- 2 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Ground Ginger
- ¼ teaspoons Salt
- ½ cups Sugar, For Rolling Cookies In
Preparation
Cream together 3/4 cup shortening and 1 cup sugar. Beat until it’s light and fluffy. Beat in 1 egg and 1/4 cup molasses.
Sift the dry ingredients together.
Add the dry ingredients to the wet batter.
Pour 1/2 cup sugar on plate for rolling balls. Shape into 1-inch balls, and roll each one in sugar. Place on greased cookie sheet.
Bake at 325F for 12 minutes.
*Be careful: these are addictive.
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ericame on 12.13.2009
The cookies tasted good, but I found the dough hard to roll. I probably should have put it in the fridge for a couple hours. Also, I cut the cooking time down to 10 minutes and they were still crispy, not really moist.