Ginger snaps are one of Jp's favorite cookies.  He likes cookies that are thin and crunchy and I like soft chewy one 99% of the time.  This recipe was perfect mix because they are crunchy on the outside and soft and chew on the inside.  Not much more to ramble on about, this couldn't be more straight forward. Here is the recipe I hope you enjoy it! 

ginger snaps

1 cup packed brown sugar
3/4 cup of shortening
1/4 cup molasses
1 egg
2 1/4 cup ap flour
2 tsp  of baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
granulated sugar 

For the Cookies, heat oven to 375°F.

Spray sheet pans with cooking spray, or line with cooking parchment paper or silicone baking mat.  In stand mixer, beat brown sugar, shortening, molasses and egg with paddle attachment on medium speed. Until well blended. Stir in remaining ingredients except granulated sugar.  Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Serve and enjoy!

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