Zippy Gingersnaps!

My goodness! December 12th already! Whoosh!

In our shop we have a little teacart that always has a sample pot of tea (or two) on it and at this time of year we often have a plate of cookies waiting there, too. This holiday season my favorite cookie has been homemade gingersnaps, and they’ve been quite a hit with our shoppers! I’ve received several emails requesting the recipe, so here you go.

Island Tea Gingersnaps

Ingredients:
1 cup packed brown sugar
3/4 cup shortening (I use Crisco cubes for easy, peasy measuring)
1/4 cup molasses
1 large egg
2 1/4 cups flour
2 tsp baking soada
1 tsp ground cinnamon
1 1/2 tsp ground ginger (1 tsp if you like them less zippy)
1/2 tsp ground cloves
1/4 teaspoon salt
granulated sugar for cookie tops (I use organic for richer flavor)

Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate until well chilled.

Heat over to 375. Shape dough by “teaspoonfuls” into balls. (I use one of those little mini-ice cream scoops. Mine is probably closer to a tablespoonful of dough.) Dip cookies in granulated sugar and place sugared side up about 3 inches apart on lightly greased cookie sheet. With juice glass gently flatten each cookie to about 1/2″ thick. Bake approximately 10 to 12 minutes. (10 for chewy cookies, 12 for “snaps.”) Immediately remove to rack to cool.

One or two of these with a big cup of tea is a great pick-me-up!