Even though I love gingersnaps, I associate them with the fall and holidays. Some marketing genius probably came up with National Gingersnap Day in July to help boost sales of the cookie in a traditionally non-traditional gingersnappy time of year. My, what a mouthful.
I have a fabulous gingersnap cookie recipe that people beg me for. It was given to me by Lisa Beach, the owner of A Midsummer’s Dream Bed & Breakfast in Ashland, Oregon. (In case you ever get to go to Ashland, one of my favorite towns ever, do stay at this B&B. It is the epitome of luxury and Lisa makes the tastiest gourmet breakfasts.)
¾ cup shortening
1 cup sugar
¼ cup molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
1 tsp ginger
1. Preheat oven to 350 degrees.
2. Cream together shortening, sugar, egg and molasses in the mixer. Meanwhile, in a large bowl, sift together the flour, baking soda, cinnamon, cloves and ginger.
3. Mix the dry ingredients into the wet in small portions, letting each portion incorporate completely before adding more.
4. Use a cookie scoop to place dough on a cookie sheet. (I always use a Silpat or silicone matt. They prevent the cookies from sticking.) Bake 12 minutes in a conventional oven or 8 minutes in a convection oven. Cool on a cooling rack.