Gingersnaps should be eaten once you sense a crispness in the air. And then you should eat them until well after Christmas. And maybe even after. You should use dark brown sugar to give them a richness and nice dark color that you won't get from light brown sugar (the ones pictured have light brown sugar and I can tell). But most importantly, you should make them often. And eat them. And share them. But only if you haven't eaten them all yourself by that point. Which is a perfectly reasonable possibility.
Recipe from Betty Crocker's Cookbook
Pictures by Kelly
1 cup packed brown sugar
3/4 cups shortening
1/4 cup molasses
1 large egg
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
- Preheat oven to 375 degrees F. In a large bowl, beat sugar, shortening, molasses and egg in large bowl until smooth.
- Stir in remaining ingredients except granulated sugar.
- Shape dough by into 1-inch balls. Dip tops into granulated sugar. Place balls, sugared sides up, onto greased cookie sheets.
- Bake 10 to 11 minutes or just until set. Cool on wire racks.