Meal Prep Gingersnap Gems

My mother loves these. I make the cookies to this stage and lay them on a tray to freeze them. Once they are frozen I put them in a plastic bag. She can thaw a half dozen (ok, a whole dozen) at a time and bake them. That way they are fresh.

Recipe (the image above is a triple batch):
– 2 cups all­purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 cup sugar
– 3/4 cup shortening
– 1/4 cup molasses
– 1 egg
– More sugar for rolling the cookies in

In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.

1. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer until well combined.

Beat in molasses; beat in the egg. Add the flour mixture and beat until combined.

1. Shape the dough into 1­inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie
   sheet.

2. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are set and tops are crackled. Cool on a
   cookie sheet for 1 minute. Transfer to wire racks to cool completely.
   Nutrition Facts