Saturday, September 3, 2016

Ginger Snap Cookies

Ginger Snap Cookies © MarcyCanCook
I have been making these cookies since I was little. It is a pretty easy recipe and good starter recipe for a young baker. It makes about 4 dozen cookies and they keep well, if they last that long. It's a favorite at our house, during the holidays and all year round. It works well for us and my dairy-free husband because they are made with shortening (Crisco). And we like to go heavy on the spices so all the measurements for 1 tsp. we do as heaping. You can do a level teaspoon to start and see what you like. I use Penzey's spices so I like to double the spices and really kick up the flavor. Real molasses can hold up to the spice so bring it on! I bake for 8 minutes because we like a softer cookie, but by all means, if you like a snappy Ginger Snap, then bake for 10-11 minutes. You can't go wrong!

Ginger Snap Cookies
from my mom, Diane

1 1/2 c. Crisco (or other vegetable shortening)
2 c. white granular sugar
2 large eggs
7 Tblsp. molasses (use Grandma's it's the best)
4 c. all purpose flour
4 tsp. baking soda
1 tsp. ground cinnamon* 
1 tsp. ground cloves*
1 tsp. ground ginger
1 pinch of salt
Extra white sugar for rolling.

Heat oven to 350°F. Put the shortening and sugar in a large mixing bowl and beat on high speed until the mixture is nice and fluffy. Add eggs, molasses and spices on medium speed until combined.  Then add flour 1/2 cup at a time and mix on low after each addition. Beat for about 30 seconds after flour is all incorporated. If dough seems a little sticky, you can chill for a while. You'll need to be able to handle it. With a small spoon, scoop a little dough and roll it into the size of a walnut. Roll in sugar and place on pan. Bake for 8 minutes for a softer cookie, 10-11 minutes for a real snap. You want the cookies to be golden and crackled on the surface. Cool for 2 minutes on the pan, then remove to a wire rack to cool completely. Store in an airtight container. They also freeze well. 

(*here's where you can heap the teaspoons or double if you dare)

No comments:

Post a Comment