I'm not a big fan of spice cookies. Or simple, dry, crummy cookies. Or oatmeal raisin cookies! Seriously? Why would anyone put raisins in a cookie? I mean really! Bleck! Okay, sorry for bashing all you oatmeal raisin cookie fans, but I just don't understand you. But, since I know you spice and raisin cookie lovers are going to hate me if I say anymore I'm telling you now, I'm posting this gingersnap cookie recipe with you in mind!
Also, I have a killer recipe in mind that uses a batch of these babies. Oh so good. But until then, let's just eat these! They are super good warm!
Like I said, I am more of a chocolate chip, chocolate frosting with sprinkles kind of cookie girl. But, I do enjoy these cookies in the fall season. They are warm, filled with spice! And if you eat them warm, you can taste the spices on a whole different level! But yeah, these are good. Even I think they're good. ;)
Gingersnap Cookies
3/4 cup organic sugar
1 egg
1/2 tsp. salt
1/4 cup organic shortening
1/2 cup butter, softened
2 cups whole wheat flour
1/2 tsp. baking soda
1 tsp. ground cloves
2 tsp. ginger
1 tsp. cinnamon
Preheat oven to 350 degrees. Mix together the first five ingredients until smooth. Add remaining ingredients and mix well. Pinch off pieces of dough and roll balls in sugar before placing them on an UNgreased baking sheet. Bake for 6-8 minutes.
Gingersnap Cookies
3/4 cup organic sugar
1 egg
1/2 tsp. salt
1/4 cup organic shortening
1/2 cup butter, softened
2 cups whole wheat flour
1/2 tsp. baking soda
1 tsp. ground cloves
2 tsp. ginger
1 tsp. cinnamon
Preheat oven to 350 degrees. Mix together the first five ingredients until smooth. Add remaining ingredients and mix well. Pinch off pieces of dough and roll balls in sugar before placing them on an UNgreased baking sheet. Bake for 6-8 minutes.