Cookie Jar Gingersnaps
Dough:
- 4 c. sifted flour
- 2 T. ground ginger
- 4 tsp. baking soda
- 4 tsp. ground Ceylon cinnamon
- 1 tsp. salt
- 1 1/2 c. shortening
- 2 c. sugar
- 2 eggs
- 1/2 c. molasses
- 1 tsp. vanilla extract
Coating (mix together):
- 1 cup granulated sugar
- 1 TBSP fine vanilla powder
- 1 TBSP ground Ceylon cinnamon
Measure flour, ginger, baking soda, cinnamon, and salt into sifter. Cream shortening until soft in bowl; gradually add sugar until mixture is fluffy. Beat in egg, molasses, and vanilla. Sift dry ingredients over creamed mixture; blend well. To prevent excess spreading, chill the dough for 2 hours or overnight. Form 1-2 TBSP of dough into balls and roll between your hands and then toss in the granulated sugar mixture. Put on greased cookie sheets and bake at 350 °F for 9-11 minutes. Makes approximately 4 dozen cookies.
Note: The dough balls can be frozen on trays, transferred to a freezer bag, and then baked whenever you want fresh cookies. Baked cookies also freeze well, but I like freezing the dough balls best because then I get warm-from-the-oven cookies in a moment.