These spectacularly Chewy Oatmeal Gingersnap cookies
are just the right amount of spicy and sweet.
A quick roll in cinnamon and sugar before baking brings out their crackly exterior and leaves them sparkling while the scent of cinnamon, ginger and cloves calls out, “Eat Me Now!”
So, I did.
Below are two other family dessert favorites for the coming of autumn….
Chewy Oatmeal Gingersnaps
- 3/4 cup vegetable shortening
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup molasses
- 1 1/2 cups Unbleached All-Purpose Flour
- ¾ Cup Quick Oats
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- Coating : 1/4 cup sugar and 1 teaspoon ground cinnamon
Preheat the oven to 375°F. Lightly grease or line two baking sheets with parchment paper.
Cream the shortening and sugar, add the salt, and baking soda beat again to combine. Beat in the egg, then the molasses. Add the flour and spices, mix on medium until fully incorporated.
To make the coating, combine the sugar and cinnamon in a ziploc bag or a shallow dish.
Drop the dough in 1″ balls into the cinnamon-sugar mixture. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 ½ inches between them (these will spread out a lot the last few minutes of baking).
Bake the cookies for 10-13 minutes. Remove the cookies from the oven, and cool on the pan, or on a rack.