Ginger Snaps!


Until recently, I never liked this spicy cookie. Lately, however, as my palette continues to grow and change, I have found them quite delightful! These cookies are PERFECT for this time of year because they include all of the spices that generally remind you of the holiday season. Just a note, these aren’t chewy cookies. They are crisp ginger snaps 😉


3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon plus a few pinches
1 teaspoon ground nutmeg
2 teaspoons ground ginger
Sugar for rolling

Preheat oven to 350 degrees F.  Prepare pans by laying them with parchment paper. In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour,  baking soda, salt, ginger, nutmeg and cinnamon.  Add to the egg mixture and stir just until combined. Use a cookie scoop (1 in) to dip out balls off dough. Roll each ball in sugar and place on cookie sheet about 2 inches apart. Flatten tops of cookies just a tad and bake for 13 minutes, until cookies have spread and tops have cracked.  Let cool on wire rack. Enjoy!



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