December 1, 2009

Ginger Snaps

Oh, and I forgot,
I made the dough for the ginger snaps last night.  It needs an overnight in the refrigerator, so probably tonight I'll bake it.
I got the recipe from Penzey's Spices, and it's wonderful, I have used it for years, and if you want to look for more recipes and awesome spices, go to
here is the Gingersnaps recipe:

  • 2 cups flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 Cup vegetable shortening
  • 1 Cup sugar
  • 1 large egg
  • 1/4 Cup molasses - either regular or unsulphured
  • 1 tsp. GINGER, powdered
  • 1 tsp. CINNAMON, powdered
  • 1/2 tsp. CLOVES, powdered
  • 1/3 Cup granulated white sugar (to roll dough in)
Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg,
molasses, GINGER, CINNAMON, and CLOVES. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours. Preheat oven to 350°. Shape dough into 11/2" balls for large cookies - smaller are fine too. Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.

Yield: 40-60 cookies
Prep. time: 10 minutes plus chilling
Baking time: 30 minutes total (2 sheets at a time for 15 minutes each)

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