Big Soft Ginger Cookies (Chocolate Snapper Cookies)

• servings: 3 dozen
• active time: Prep 15m Cook 10m
• total time: Ready In 50 m

Ingredients

1 3/4 Cups All Purpose Flour

2 tsp Baking Soda

3 tsp Ground Cinnamon

1/4 tsp Salt

3/4 Cup Veggie Shortening (Crisco)

1 Cup White Sugar

1/4 Cup Molasses

1 tsp Coca

1 tsp Ground Ginger

1 Egg

1 tbsp Water

Directions

1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cocoa, and salt.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes (I prefer 14 min) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.