Spice cookies are some of my favorites. I love dunking them in milk, eating a few with a hot cup of coffee or tea, or gobbling them up with spiked egg nog. Growing up my mamaw would always have some gingersnaps in the icebox waiting for us to visit. These days I make them as a holiday treat for friends and family, and I'm happy to be carrying this tradition on in my own home. Along with our mounds bars from yesterday, we made these crispy delights to eat as we watched Christmas movies all Sunday evening.
3/4 cup crisco or margarine
1/4 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp ground clove
1. Cream the crisco and sugar.
2. Mix in the egg and molasses, until fully combined.
3. In a separate bowl mix the dry ingredients. Then, slowly add the dry ingredients into the wet ingredients, until combined.
4. Chill overnight*
5. Preheat oven to 325F
6. Pinch off a portion of the gingersnap dough and form a 1" round ball.
7. Press to form a disk, and sprinkle with sugar.
8. Place on a greased cookie sheet, to bake. Cook for 10-2 minutes, do not let brown.
9. Cool and serve with your beverage of choice.
*Note: We made the dough on Saturday and baked them on Sunday.