Ginger Snap Cookies
I ate one of these right after I took the picture, it was a goner. :)
Prep Time: Total is about 20-30 minutes
Chilling Time: 1½-2 hours
Servings: Makes about 5 dozen
- ¾ cup Shortening
- ¼ cup Molasses
- 1 cup Granulated Sugar, plus ½ cup more
- 1 Egg
- 2 cups All-purpose Flour
- 2 tsp. Baking Soda
- ½ tsp. Salt
- ½ tsp. Ground Cloves
- 1 tsp. Cinnamon
- ¼ tsp. Ground Ginger
Melt Shortening in the microwave until almost completely melted. Stir to melt the rest. Cool for a few minutes. Pour into a large mixing bowl.
Add sugar, egg, and molasses. Beat ingredients until well combined.
You are better off using a hand or stand mixer because the ingredients get really thick. I switched when my arm was about to fall off. :)
In a medium sized bowl stir together flour, baking soda, salt, cloves, cinnamon, and ginger.
Slowly add flour mixture into the wet ingredients. Mix until well combined. Cover with plastic wrap and refrigerate for 1½-2 hours.
After the dough has chilled
Pre heat oven to 350º
Place ½ cup sugar on a plate or shallow bowl. Roll dough into 1-inch balls(or smaller like I did). Then roll each ball in the sugar until completely covered. Place on an ungreased baking sheet about 2-inches apart. Do not flatten. Bake for 8 minutes.
Let cool on baking sheet for a couple minutes before moving cookies to a wire rack to cool. Enjoy!!
These are perfect for a cookie exchange! Thanks Tara!
Question of the Day:
What is a favorite recipe you have received from a friend?