Crackle Top Gingersnaps


One of the best desserts ever is a dish of good vanilla ice cream with a gingersnap or two stuck into it.

Cream together:
1 c shortening
2 c dark brown sugar, packed firm

Blend in the following and beat until fluffy:
1 egg
1 c molasses
1 t vanilla
1 t lemon juice

Combine dry ingredients and then add gradually to the sugar mixture:
4 c flour
1/2 t salt
2 t baking soda
4 t ginger powder (plus try adding a little fresh grated ginger if you are a ginger fan)

The resulting dough should be soft, not sticky or the tops won’t crackle. Add a little more flour if sticky.

Shape 1″ balls, dip each ball in sugar and set on a greased cookie sheet two inches apart. Don’t flatten them! Bake at 350° for 12-15 minutes.

gingersnaps front

Gingersnaps back

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