Ginger Snaps
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If you are a fan of ginger snaps like I am, then you gotta give this recipe a try. This recipe came from my mother-in-law. It doesn’t make a hard and crisp ginger snap.
These cookies turn out soft and chewy. In my oven, I even have to cook them less than the recipe calls for. These go great with the pumpkin dip recipe that I posted yesterday. My daughter loves these ginger snaps and requests them often.
This cookie base is made with shortening and brown sugar. These help to make the cookie both soft and chewy. Then there is also some egg an molasses added in there too. Molasses is a key ingredient to any ginger cookie.
You also have your usual flour, salt, and baking soda. Then the last few ingredients give the cookie that wonderful warm flavor. There is cinnamon, ginger, and cloves.
One other key thing with this recipe is to not overcook the cookie. The ginger snaps with get crunchy if you over cook them. If you like them crunchy then it’s no big deal. However, for my daughter it’s a huge no no to overcook the cookies.
Here is what you need to make the
Ginger Snaps
- SHORTENING
- BROWN SUGAR
- EGG
- MOLASSES
- FLOUR
- BAKING SODA
- CINNAMON
- GINGER
- CLOVES
- SALT
Ginger Snaps
Real Mom Kitchen
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2 ¼ cup flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ¼ tsp salt
Instructions
- Combine shortening, sugar, egg, and molasses and mix until combined well. Mix in remaining ingredients. Cover and chill dough for 1 hour.
- Shape into balls and dip tops in granulated sugar. Place 3" apart on lightly greased cookie sheet.
- Bake at 375 for 9-12 minutes (in my oven it's 7-8 minutes). Remove from cookie sheet immediately. Makes 2 1/2 - 3 dozen.
This is the original photo from this post. The above photo was updated in November 2015.
