The crackled sugary top of these Crackly Gingersnaps make them just a little more fun variation on the classic molasses and spice cookie.
Author: Brianne @ Cupcakes & Kale Chips, from a lady named Lucille in an old church fundraiser cookbook
Recipe type: Cookies, Dessert
Serves: about 4 dozen
2¼ c flour
1½ t baking soda
1 t cinnamon
1 t ground ginger
1 t ground cloves
¼ t salt
¾ c shortening
1 c brown sugar
cold water and granulated sugar
¼ c dark molasses
Preheat your oven to 350°F.
In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer on medium high speed, cream together the shortening and brown sugar.
Add the molasses and egg, and beat thoroughly.
Reduce mixer speed to low, and gradually add the flour mixture until a dough forms.
Cover dough and chill in the refrigerator.
Using about 1 tablespoon of dough, roll into balls. Dip the top of each ball quickly in cold water, then in granulated sugar. Place sugar side up on a cookie sheet and tap slightly so that it doesn't roll over.
Bake for 10-12 minutes, or until set, then cool on the sheet for a few minutes before removing to a rack to cool completely.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/12/17/crackly-gingersnaps/