I love ginger snaps, but I love soft cookies much more than hard, crunchy cookies. These cookies are amazingly soft, yet taste like gingersnaps.
3/4 C shortening
1 C sugar (+ an extra 2-3 TBSP to roll the cookies in)
1/4 C molasses
2 C flour
1 TBSP ginger
2 tsp baking soda
1 tsp cinnamon (or this can be substituted for about 1/2 tsp allspice)
1/2 tsp salt
Preheat oven to 350.
Cream the shortening and sugar.
Add the egg and molasses - stir until smooth.
Mix in the dry ingredients.
Roll dough into 1" balls and roll them in sugar.
Bake for 8-10 minutes.