12 Days of Christmas Cookies: Ginger Snap

Get your ovens preheated and sweet tooths ready for "12 Days of Christmas Cookies."

That's right, we're featuring a different Christmas cookie recipe on Morton Grove Patch for 12 straight days, ending just before Christmas Eve. 

Today's recipe is Ginger Snap Cookies. Here's how to make them:

Ingredients

2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup shortening

1 cup white sugar

1 egg

1/4 cup dark molasses

1/3 cup cinnamon sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses.

4. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.

5. Sift in the remaining flour mixture, and mix together until a soft dough forms.

6. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands.

7. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

8. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.

9. Cool cookies on a wire rack.

10. Store in an air tight container.

Recipe courtesy: All Recipes

Check out our other cookie recipes: 

Peanut Butter Blossoms

Gingerbread Cookies

Lemon-Lime Crackle

Don't forget to gather all of your favorite holiday cookie recipes and share them with us! 

Just include:

-Recipe of the cookie(s)

-Name of the cookie(s)

-A photo of your finished baking masterpiece

-Your name

And just like that your recipe could be featured right here on Patch!

Send information to your local guest editor Collin Czarnecki at collinm.czarnecki@gmail.com

Happy holidays and happy baking!