Jumbo Gingersnaps

Directions

1. 1
   Preheat oven to 350°.
2. 2
   In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
3. 3
   In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
4. 4
   Beat in egg until blended; beat in molasses.
5. 5
   Reduce speed to low; beat in flour mixture just until blended.
6. 6
   Place remaining 2 tablespoons sugar on waxed paper.
7. 7
   Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
8. 8
   Repeat for 10 balls.
9. 9
   Place balls 3 inches apart on ungreased cookie sheet.
10. 10
    (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
11. 11
    Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
12. 12
    Cookies will be very soft and may appear moist in cracks.
13. 13
    Cool 1 minute on cookie sheets on wire racks.
14. 14
    Transfer to wire racks to cool completely.