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lemon ginger snap cookies

(1 RATING)
83 Pinches
Juliann avatar
Florida City, FL
Updated on Jul 23, 2010

This recipe is from my dear friend Barbara. These cookies are so good. moist and chewy with a snappy taste. They are one of my favorites. My kids and granchilderen love them at Christmas time. I do make them during the year. A really good cookie.

prep time 20 Min
cook time 10 Min
method ---
yield a crowd

Ingredients

  • 5 cups all purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 6 teaspoons ground ginger
  • 2 sticks real butter
  • 1/2 cup butter flavored crisco
  • 2 cups brown sugar (1 cup light and 1 cup dark)
  • 2 large eggs
  • 1/2 cup molasses
  • 1 tablespoon lemon zest, grated

How To Make lemon ginger snap cookies

  • Step 1
    Cream the butter, crisco and the sugar. Add the two eggs and incorporate very well next add the molasses and lemon zest. Mix very well on medium speed in your mixer. Set aside.
  • Step 2
    Next sift your dry ingredients together and mix well. Add little by little to your wet mix. On low speed mix everything until well incorporated. Dough will be stiff roll in plastic wrap and refrigerate for two hours.
  • Step 3
    Pull your dough out and take litte pieces of dough and roll in your hand making little balls the size of 1 1/2 inch. Roll each ball in sugar lightly and put on cookie sheet. Bake on parchment paper for 9 1/2 to 10 minutes in 350 degree oven. Oven should be perheated. Enjoy
  • 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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