Triple Ginger Snaps

I just got this recipe from one of the moms from co-op and it’s already one of my favorites. It is a perfect cookie to kick-off the fall baking season! Soft and chewy, it is lovely with a cup of hot tea on a chilly fall evening. Thanks Marty, they really are “snappy”!

If you like a little more bite, add more of any of the three gingers.

1 1/2 c. SUGAR...

1/2c. BUTTER...

1/2 c SHORTENING 

1/4c. MOLLASSES...

1 lg. EGG...

2 1/4c. FLOUR( I used part whole wheat )...

1 1/2 tbs.FRESH GRATED GINGER ROOT...

4 tsp GROUND GINGER(powdered)...

2tps. BAKING SODA...

1/4 tps salt (optional)...

1/2 c. CHOPPED CANDIED GINGER....

*I DOUBLED THE RECIPE .....

1.)Preheat oven to 350 degrees

2.) With a mixer on medium speed (or by hand) creame the butter & sugar 'til light & fluffy...add molasses,& egg then beat until combined.

3.) Mix in flour, fresh ginger, pwd. ginger, baking soda, and salt; mix until just combined,don't over mix.

4.) Stir in candied ginger with a spoon. Roll into 1 inch balls and roll in sugar(optional) and place on ungreased cookie sheet.

5.) Bake for about 12 minutes. Cookie will flatten and be evenly browned. They'll flatten even more and "crinkle" as they cool.