Holiday Gingersnap Cookies: 5 Irresistible Recipes

Classic Holiday Gingersnap Cookies

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Preheat oven to 375°F. Line 2 half-sheet pans with parchment paper. Set aside.
Whisk together 1/4 cup of granulated sugar and 1 teaspoon of cinnamon in a small bowl for the cookie coating. Set aside.
In a medium bowl, beat together the shortening, the remaining 1 cup of sugar, the salt, baking soda, ground ginger, the remaining 1 teaspoon of cinnamon, and the cloves until smooth and creamy.
Add the egg and beat until well incorporated. Add the molasses and beat until well incorporated.
Add the flour; beat on low just until incorporated.
Use a 2-teaspoon cookie scoop to portion the dough into balls. Coat each ball thoroughly with the sugar-cinnamon mixture, then roll between your palms to form a smooth ball. Place on the prepared half-sheet pan, spacing them at least 1½ inches apart.
Bake in the preheated 375°F oven for 11 to 13 minutes.
Remove from the oven; transfer to a wire rack to cool completely.
If desired, decorate with white cookie icing and fondant or royal icing holly leaves.
Yield: Approximately 5 dozen gingersnaps.