Chewy Ginger Snaps (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour.
02 - 1 teaspoon ground ginger.
03 - 1 teaspoon cinnamon.
04 - 2 teaspoons baking soda.
05 - ½ teaspoon salt.
06 - ¾ cup shortening.
07 - 1 cup granulated sugar (plus extra for rolling).
08 - 1 egg.
09 - ¼ cup molasses.

# Instructions:

01 - Heat oven to 350°F.
02 - Beat shortening, sugar, and egg until light and fluffy.
03 - Mix in molasses until well combined.
04 - Whisk flour, ginger, cinnamon, baking soda, and salt in separate bowl.
05 - Gradually add dry ingredients to wet mixture until combined.
06 - Make 18 equal dough balls.
07 - Roll each ball in extra sugar.
08 - Place on ungreased baking sheet.
09 - Bake 11-13 minutes until set.

# Notes:

01 - Don't overbake to keep them chewy.
02 - Can be frozen before or after baking.
03 - Store in airtight container up to 5 days.
04 - Add bread slice to container to keep soft.

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