Ginger Snaps

This is a very simple recipe from a friend’s grandmother. I honestly don’t even sift anything anymore. I just dump everything in a mixing bowl set on a scale and mix.

3/4 cup crisco (154g)
1 cup brown sugar (200g)
1/4 cup molasses (85g)
1 egg
2 1/4 cups sifted all purpose flour (257g)
2 tsp baking soda (10g)
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves

PREPARATION INSTRUCTIONS

Cream together the wet ingredients.
Sift together the dry ingredients.
Add the dry ingredients to the wet and mix together.
Refrigerate until slighty chilled, about 30 minutes.
Scoop a tablespoon each and shape into ball.
Roll in granulated sugar.
Place 2 inches apart on parchment lined cookie sheets.
Flatten with a glass bottom dipped in sugar.
Bake at 375° approximately 8 minutes for chewy cookies and 10 minutes for crisp cookies.
Note: If using a convection oven, bake at 350°.