Ginger Snaps

Linda Stevens

By
@bittygirl51

A Christmas favorite! Not everyone likes the strong flavor of cinnamon, molasses and ginger, including my sweet hubby who is not a big fan of ginger snaps.

I acquired this recipe many years ago from an ex-sister-in-law who made these every year for Christmas. After marrying my current husband, I discovered that his mama loved ginger snaps and was eating the store bought variety. OMG! There is no comparison! These are awesome, so good that I've even made my hubby a lover of THESE ginger snaps!

They are crisp and melt in your mouth delicious and what I consider a "healthy cookie"!


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Comments:

Serves:

4 dozen

Prep:

30 Min

Cook:

15 Min

Ingredients

3/4 c
shortening
1 c
granulated sugar
1/4 c
dark molasses
1 medium
egg
2 c
flour
1/4 tsp
salt
2 tsp
soda
1 tsp
ground cinnamon
1 tsp
ground cloves
1 tsp
ground ginger

COOKIE DIP:

3/4 c
granulated sugar

Directions Step-By-Step

1
Cream 3/4 c. shortening and 1 cup of sugar together with a pastry blender.
2
Add molasses and egg. (Beat with electric beater until smooth).
3
Add dry ingredients and mix well. (I start with the electric mixer, adding dry ingredients slowly. Once all ingredients are blended together, I finish mixing with my hands).
4
Put 3/4 c. granulated sugar in a bowl for dipping.
5
Roll cookie dough into Tablespoon size balls and dip into sugar. Place on cookie sheet.
6
Bake for 12-15 minutes in a 375 degree oven. (Don't overbake). They will flatten as they cool.
They should look cracked.
7
Unusually delicious WARM!
8
NOTE: If you run out of time, cookie dough can be refrigerated until you can get back to making your cookies. Just let the dough set out for a little while so it is easier to form your balls.

Dough also freezes well and makes great gifts!

About this Recipe

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #sweet, #savory, #Pungent