Ginger Snaps by King Arthur Flour

Susan Feliciano

By
@frenchtutor

I received this recipe with an order for cookie scoops from King Arthur Flour.
This is a really great, old-fashioned ginger snap recipe. The recipe can also be found on the King Arthur website. The picture is from the recipe card they sent me.

kingarthurflour.com/...rsnaps-recipe


Featured Pinch Tips Video

Rating:

Comments:

Serves:

about 5 dozen

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

3/4 c
(5 oz) vegetable shortening
1 c
(7 oz) sugar
1/2 tsp
salt
2 tsp
baking soda
1 large
egg
1/3 c
(3.87 oz) molasses
2 1/3 c
(9.87 oz) unbleached ap flour
1-2 tsp
ground ginger
1/2 tsp
ground cloves
1 tsp
ground cinnamon

COATING

1/4 c
(1.75 oz) sugar
1 tsp
ground cinnamon

Directions Step-By-Step

1
Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
2
Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
3
To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
4
Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
5
Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
6
Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
7
* Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: For Kids, Heirloom