ginger snaps
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"!
prep time
30 Min
cook time
15 Min
method
---
yield
4 dozen
Ingredients
- 3/4 cup shortening
- 1 cup granulated sugar
- 1/4 cup dark molasses
- 1 medium egg
- 2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- COOKIE DIP:
- 3/4 cup granulated sugar
How To Make ginger snaps
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Step 1Cream 3/4 c. shortening and 1 cup of sugar together with a pastry blender.
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Step 2Add molasses and egg. (Beat with electric beater until smooth).
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Step 3Add 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).
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Step 4Put 3/4 c. granulated sugar in a bowl for dipping.
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Step 5Roll cookie dough into Tablespoon size balls and dip into sugar. Place on cookie sheet.
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Step 6Bake for 12-15 minutes in a 375 degree oven. (Don't overbake). They will flatten as they cool. They should look cracked.
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Step 7Unusually delicious WARM!
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Step 8NOTE: 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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