Ginger Snaps
 
Prep time
Cook time
Total time
 
Adapted from April Moon's cookbook, Breakfast and Beyond
Recipe type: Dessert
Serves: 30
Ingredients
  • 1 cup sugar
  • ¾ cup vegetable shortening (I used butter flavored)
  • ¼ cup light molasses (I used dark and it worked great)
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2-4 teaspoons water, as needed (not in April's recipe, but in our dry Colorado climate my cookie dough needed a tiny bit more moisture to hold together)
  • ½ cup sugar for rolling cookies before baking
Instructions
  1. Cream together sugar and shortening in a mixing bowl with an electric mixer until fluffy. Add molasses and egg, scraping the sides of the bowl to make sure everything is incorporated.
  2. Sift together the flour, soda, salt, cinnamon, cloves, and ginger, and add to sugar mixture. Mix until combined, adding a tiny bit of water if your dough doesn't hold together. Chill dough for 2-3 hours.
  3. Roll dough into 1.5 - 2 inch balls and roll them in sugar before placing on a silicone mat lined baking sheet about 2 inches apart. Bake at 375 for 8 minutes. Let cool on baking sheet for a minute or two before removing to a wire rack to cool completely.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/02/ginger-snaps-from-breakfast-and-beyond/