These gingersnap cookies are the quintessential Christmas cookie. Every year, my sister Becky makes these cookies, and they always disappear. Her recipe makes a perfectly chewy cookie with a slightly crispy edge. Rolled in cane sugar, these cookies have just the right amount of spice and sweetness. Her recipe cannot be beat!
Preheat the oven to 375 degrees.
Line a cookie sheet with parchment paper. Set it aside.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a large mixing bowl. Set aside.
In a separate bowl, cream together the cane sugar and shortening using an electric mixer. Once well combined, best in the molasses and egg.
Next, add the dry ingredients to the wet ingredients and beat together until well combined.
Using your hands, shape the dough into 1-inch balls.
Roll the balls in cane sugar and place them on the prepared cookie sheet.
Bake for 8-10 minutes or until the edges are set and the top begins to crack.
Let them cool on the cookie tray for 1 minute before placing them on a wire cooling rack to completely cool.
Serving: 1serving, Calories: 86kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 109mg, Potassium: 46mg, Fiber: 1g, Sugar: 6g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg