Collegiate Times

Whether we like it or not, the cold and rainy Blacksburg days are quickly approaching. Spend a chilly afternoon inside making these soft and delicious gingersnap cookies, sure to warm up any day with their tasty mix of spices.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 25

Ingredients:

2 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup vegetable shortening

1 cup white sugar

1 egg

1/4 cup dark molasses

1/3 cup cinnamon sugar

Directions:

1.  Preheat oven to 350 degrees Farenheit and lightly grease two large cookie sheets.

2.  In a medium bowl combine the flour, ginger, baking soda, cinnamon and salt and blend well.

3.  In a large bowl whip the shortening until it reaches a creamy consistency. Slowly beat in first the sugar, followed by the egg and then the dark molasses.

4.  Incrementally stir the flour mixture into the shortening mixture, mixing until a soft dough forms.

5.  Make small one-inch diameter cookies, rolling each one in the cinnamon sugar mixture and placing them two inches apart on the cookie sheets.

6.  Bake in the preheated oven for approximately 10 minutes or until the tops are lightly browned. 

adapted from allrecipes.com

A version of this article appeared in the Nov 3 issue of the Collegiate Times.