Chewy Gingersnaps~

Chewy Gingersnaps

2 cups sugar, plus more for rolling cookies
2 large eggs
1/2 cup molasses
3/4 c shortening, melted and cooled to room temperature
3/4 c butter, melted and cooled to room temperature
4 cups unbleached all-purpose flour
1 tablespoon cocoa powder
2 teaspoons ground ginger
1 teaspoon ground cloves
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt

1. Preheat oven to 350°.

2. In large bowl, beat the sugar and eggs together until they are light yellow in color. Mix in melted butter, shortening, then molasses

3. In another bowl, whisk the flour, cocoa powder, spices, baking soda and salt together. Add this to wet ingredients with wooden spoon.

4. Scoop out rounded tablespoons of dough and roll in granulated sugar. Place on cookie sheet lined with parchment paper.

5. Bake for 10-12 minutes

6. Allow to cool for a few minutes before removing cookies to cooling rack.