Ginger snaps

Hey all! Here's a quick post on some cookies I've been making for YEARS. They're ginger cookies, similar to the consistency of Starbucks: gooey centers (but not too gooey) and crispy outsides (but not too crispy!) and are very adaptable with some common baking-sense to be crispier or gooey-er. They can be small or large ( though bigger ones should have their balls pre-squished, rounded mounds, people!).... Without further adieu....

Gingersnaps
1) cream 3/4 cup shortening, 1 cup packed brown sugar, 1/4 cup molasses, and 1 egg until fluffy.

2) sift together 2 1/4 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves.

3) mix in sifted mixture to molasses mixture until incorporated

4) form into small (1 in diameter) balls, roll in granulated sugar, and place on greased baking sheet.

5) bake at 375 degrees for 12 minutes, until only slightly soft on top (or firm if you enjoy crispy ones!)

Happy baking!!