Not to be confused with Gingersnaps. Those are spicier.
I like spice.
Nothing wrong with a little kick in your life.
These are chewy and I like chewy cookies. I’m not a fan of crunchy cookies. Not really at all. Unless they are some sort of Pepperidge Farm cookie.
Or Oreo Cookie.
1 c. sugar
3/4 c. sour cream
1/2 c. margarine or butter, softened
1/2 c. shortening
1/2 c. molasses
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
Heat oven to 375 degrees. Mix sugar, sour cream, butter, shortening, molasses* and egg in a large bowl until smooth.
*There are different kinds of molasses. I used the Full Flavor (or dark) Brer Rabbit brand. It has the green label.
Stir in the remaining ingredients. Drop by spoonful about 2 inches apart onto an ungreased cookie sheet. Bake 9-11 minutes or until no indention remains when you touch the center. Remove from oven and sprinkle with sugar while cookies are still warm. Cool on wire rack.
I linked these to Church Supper, Sweet Indulgence Sunday, Old Fashioned Recipe Exchange, Trick or Treat Tuesday, Crazy Sweet Tuesday