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.
- 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
Preheat the oven to 350 degrees Fahrenheit.
Sift together the flour, ginger, baking soda, cinnamon, and salt twice.
In a large bowl, cream together the shortening and sugar.
Mix the egg and molasses into the shortening mixture.
Add the sifted dry ingredients, mixing well.
Form the dough into 1-inch balls, and roll in excess sugar.
Place the dough balls 2 inches apart on a cookie sheet.
Bake for 12-13 minutes, or until the bottoms are golden brown.
Makes 3 dozen cookies.
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