Gingersnaps

This gingersnap cookie recipe is different as it has fresh ginger and crystallized ginger in it.

Gingersnaps

Ingredients

1/2 cup butter
1/2 cup vegetable shortening
1/2 cup sugar
1/2 dark brown sugar
1 large egg
1/2 cup molasses
2 Tbsp finely grated peeled fresh ginger
2 tsp freshly grated orange zest
2 1/2 cup flour
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp salt
1/2 cup (or less if desired) crystallized ginger, roughly cut
Additional sugar for coating

Directions

Preheat oven to 350 degrees

In a mixer; beat together butter, shortening and sugars.  Add egg and molasses and mix well.  Add the grated ginger and orange zest and mix to combine.

In another bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves and salt.  Add dry ingredients to wet mixture.  Mix until combined.  Add crystallized ginger and combine well.

Shape dough into walnut-sized balls and roll in granulated sugar.  Bake as balls, do not press down.  Place 2 inches apart on lightly greased pans or parchment lined pans.

Bake 15 -20 minutes until golden and tops start to crack.  Cool on racks.