Ginger Snaps



These are the ginger snaps I made last night, though I think they look more like ginger shrapnel. I'm not sure what happened, but these don't share any resemblance with the tasty little crisps I had a few weeks ago and they're supposed to be from the same recipe. I have attached the recipe below maybe it will provide a clue for all the more experienced bakers out there. As for me, I'm going to experiment with the leftover dough, maybe add a little flour or freeze it a little. I'll let you know how it goes.


1 ½ cups of shortening (Crisco butter strips)

2 cups sugar

2 eggs

1 ½ cups molasses

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon cloves (powder)

1 ½ teaspoons ground ginger (more if u desire)


Preheat oven to 375ยบ F
Sit the shortening or butter stick out for room temperature before mixing. All refrigerated items should be room temperature b/4 stirring. Mix all ingredients together until dough becomes firm.

! Lightly grease cookie sheet. (Important not to over grease sheet) Shape dough into balls, you can determine the size cookie you want by the size balls you make. Place cookie dough on cookie sheet 2 inches apart. Lightly press them down. Sprinkle sugar over cookie dough before baking.

Bake cookies for 7- 12mins or until almost no indentation remains when touched in center. For softer cookies remove them from oven in about 9mins. Recipe makes anywhere between 2 to 3 ½ dozen depending on the size.

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