This makes many dozens – eight dozen or more. Feel free to cut the recipe in half if you are unsure if you will like them. The combination of sweet and heat is delicious.

Ingredients

• 4 cups flour
• 2 tablespoons ground ginger
• 4 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon dried crushed chili pepper
• 1 teaspoon salt
• 1 cup shortening
• ½ cup butter     
• 2 cups white sugar
• 2 eggs
• 1/2 cup dark molasses
• 2/3 cup cinnamon sugar (white sugar with 2 tablespoons cinnamon)

Directions

Preheat the oven to 350 degrees.

Sift and mix together the flour, ginger, baking soda, cinnamon, pumpkin pie spice, crushed chili pepper, and salt into a mixing bowl.

In a large bowl,  beat the shortening and butter until creamy. Mix in the white sugar, eggs and dark molasses until light and fluffy. Mix in the flour mixture, forming a soft dough.

Roll dough into 1-inch-diameter balls and roll each ball in cinnamon sugar, then place 2-inches apart on an ungreased baking sheet. Bake in the preheated oven until tops are rounded and slightly cracked, 8-10 minutes. I prefer a softer cookie, so 8 minutes; if you want your gingersnaps to snap, 10 minutes.