Gingersnaps

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This week’s recipe is dedicated to all you Gingers out there.  My mom was blessed with beautiful copper red hair and I have several dear friends that sport the same fiery ‘do.  Not only are they rare, because redheads make up only 1-2% of the world’s population, but also because they are some of the kindest, most thoughtful, steadfast people I have ever met.  So raise your milk glasses to all the gingers you know: human or dessert.

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Place 1 1/2 cup shortening and 2 cups of sugar in a bowl and blend it until it is fluffy and creamy.  (There are times when I am throwing things into my standing mixer and I think of ‘Little House on the Prairie’ and thank my lucky stars that I don’t have to mix by hand.  That, and indoor plumbing.  SUPER grateful for that.)

Don’t be afraid of shortening.  Shortening is your friend.  What the heck is my friend made of, you may ask? It is any fat that is solid at a room temperature.  It closely resembles margarine and makes your crusts flakier and your cookies snappier.  You would use a fat like butter in cakes, because it is more elastic and will keep your cake in cake form instead of crumbling all over your counter top.

Image 3Add the molasses and eggs, then the dry ingredients.  Then wait 10 minutes when you realize that you don’t have any ginger left and you cover up the dough (so your cats don’t get into it) and drive to the store really quickly, buy the powdered ginger, get back in your car, drive back home, remove the cover (cats are asleep on the couch) scoop 2 tsp. of ginger into the dough, and mix until incorporated.Image 7

Shape dough into 1 inch balls, roll around in a bowl holding granulated sugar, and place on an ungreased cookie sheet.  Bake in a 375 degree oven for 12-14 minutes. Remove and cool on cooling racks.

This recipe makes about 5 dozen cookies.  They are gingery, chewy, and taste like holiday spices. They freeze beautifully, if you don’t feel like eating them all at once.  As a matter of fact,  I put 2 dozen in the freezer to defrost at the holidays.  If you do feel like eating them all at once, give me a call, I will fully support your decision and bring the milk.

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Gingersnaps

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 5 dozen
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • 1 1/2 c. shortening
  • 2 c. sugar
  • 2 eggs
  • 1/2 c. molasses
  • 4 c. flour (sifted)
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. cloves
  • 2 tsp. ginger

Directions:

  1. Cream the shortening and sugar.
  2. Beat in eggs, add the molasses and dry ingredients.
  3. Shape dough into 1 inch balls.
  4. Roll in granulated sugar.
  5. Bake on an ungreased cookie sheet at 375 degrees for 12-14 minutes.

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Comments: 4

  1. Went Knipe November 20, 2013 at 4:38 pm Reply

    these were really good.

  2. Jessica S. November 20, 2013 at 10:46 pm Reply

    Hmmm… I have all of these ingredients. I might have to make these…

  3. Jessica S. December 10, 2013 at 4:40 pm Reply

    These are VERY good. If you like them a bit soft, make sure to eat them soon after removing them from the oven. They EXTRA CRISPY once they cool completely.

    • Holly December 10, 2013 at 7:17 pm Reply

      Hey! I should hire you as my Marketing Coordinator!

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