Cookie Jar Ginger Snaps

1-recipe

Just about every recipe from my great-grandmother is guaranteed to be good. This one certainly lives up to expectations; I think I may need to put a lock on the cookie jar to keep myself out. While I was taking the “finished” picture of these cookies, I ate at least three of them. It may have been more, I’m not quite sure. The flavor balance is everything I could want in a classic ginger snap… spicy and sweet, with a ginger “bite” that doesn’t overpower, and a very mild salt finish.

You have been warned: addictive recipe ahead.

I advise not cutting corners when baking these cookies. Go ahead and sift the dry ingredients twice. It is mildly time-consuming, but the final texture is well worth it: incredibly crisp and crunchy, but light as a feather. By the same token, do cream together the sugar and shortening before adding everything else. This step works even more air into the final dough, ensuring the desired degree of lightness.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon ginger
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar, plus more to coat dough balls
  • 1 egg
  • 1/4 cup molasses

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-sift

Sift together the flour, ginger, baking soda, cinnamon, and salt twice.

3-cream

In a large bowl, cream together the shortening and sugar.

4-add_molasses

Mix the egg and molasses into the shortening mixture.

5-make_dough

Add the sifted dry ingredients, mixing well.

6-roll_sugar

Form the dough into 1-inch balls, and roll in excess sugar.

7-dough_balls

Place the dough balls 2 inches apart on a cookie sheet.

Bake for 12-13 minutes, or until the bottoms are golden brown.

8-finished

Makes 3 dozen cookies.

Click here for a print-friendly version.

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