If you like your gingerbread spicy and crisp, these will be your favorite. These gingersnaps have a BOLD spicy ginger flavor, which is how a gingersnap should be. If you like a softer cookie instead, try my Soft Gingerbread Cookies which are the same cookies with some minor tweaks to keep them soft instead of crisp.
1 1/2 Cups Shortening
2 Cups Sugar
1/2 Cup Molasses (dark or light - it's up to you)
2 eggs
4 Cups Flour
1 tsp salt
4 tsp baking soda
1 tsp cloves
1 tsp ginger
2 tsp cinnamon
Melt shortening in a medium saucepan on low heat. Cool a little. Add Sugar, Molasses, and Eggs (it is important to let the molasses cool a little so it doesn't curdle the eggs). Beat good. Have all dry ingredients mixed together in a separate bowl, then mix into the wet ingredients and stir until well blended (you can transfer it into a kitchenaid mixer to do this part if you'd like). Chill the dough for at least 2 hours, preferably overnight.
Preheat oven to 350 degrees.
On a generously floured board, roll the dough thin and cut into simple shapes like circles (no intricate shapes because they spread). Do not be afraid to flour the board generously, this dough can handle it since it was originally meant to be a chewy cookie. When they are rolled out, you can sprinkle them sith sanding sugar if you'd like, pressing it in gently to help it adhere. Bake at 375 degrees for 7-10 minutes until the center looks set and the edges are getting browner than the rest of the cookie. Cool completely before stacking or packaging.
