Recipe: Snow-Capped Gingersnaps - Visit Colorado Springs Blog

Recipe: Snow-Capped Gingersnaps

A delicious treat to match those Colorado peaks. Recipe courtesy of Rocky Mountain Lodge.

1 cup brown sugar, packed 
¾ cup butter-flavored shortening (Crisco)
¼ cup molasses 
1 large egg 
2 ¼ cups flour 
2 tsp. baking soda 
1 tsp. ground cinnamon 
1 tsp. ground ginger 
½ tsp. ground cloves 
¼ tsp. salt 
Granulated sugar* 

Mix brown sugar, shortening, molasses, and egg in a large bowl. Stir in flour, baking soda, cinnamon, ground ginger, cloves, and salt. Cover and refrigerate at least 1 hour. Preheat oven to 375°. Shape dough by rounded teaspoonfuls into balls, and roll in granulated sugar. Place on cookie sheet, about 3-inches apart. Bake 9-10 minutes, or just until set. Remove to wire rack; cool completely. 

Icing Ingredients:
1 (6-oz) pkg. white (vanilla) baking chips
1 Tbsp shortening 
Crystallized ginger, chopped 

Place chips and shortening in a microwave-safe bowl. Microwave uncovered, on medium-high heat for 1 ½-2 minutes, stirring every 15 seconds, until smooth. Dip half of each cooled cookie into melted mixture; sprinkle with crystallized ginger. Place on waxed paper; let stand until coating is firm. 

Makes 4 dozen cookies