My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, combine next 5 ingredients; gradually add to creamed mixture and mix well.
Shape level tablespoons of dough into balls. Dip 1 side of each ball into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.
Test Kitchen Tips
Because shortening melts at a higher temperature than butter, it’s useful for baking cookies that you want to have a nice uniform shape.
For easy cleanup, spritz the measuring cup with a little cooking spray before measuring sticky ingredients like honey and molasses.