Recipe: Ginger Snaps [edit]

Other Names: Gingersnaps

Photo: Flickr user conormac

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Edited by: Helen Pitlick, Sarah Donnell, Barnaby Dorfman, B Dorfman, Desiree Lowe, Alisa Escanlar

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Wikipedia

Gingersnaps or ginger biscuits are a popular type of snack food, and are often referred to as ginger nuts in the UK, Australia and New Zealand. They are biscuits/cookies flavoured with powdered ginger, anise, nuts and other spices. They typically measure ca. 5 cm (two inches) in diameter. In the United States, ginger nuts are generally round drop cookies, usually between 3 mm (1/8-inch) and 6 mm (1/4-inch) thick, with prominent cracks in the top surface. Scandinavian ginger nuts, also called ginger thins or ''pepparkakor'' in Swedish/''pepperkaker'' in Norwegian (literally, pepper biscuits), are rolled quite thin (often under 3 mm (1/8-inch) thick), and cut into shapes; they have smooth tops, and are usually somewhat crisper (and in some cases, more strongly flavoured) than the American version.

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Yield: 120 cookies

[edit] Ingredients

4 ½	cups flour
4	teaspoons ground ginger
2	teaspoons baking soda
1 ½	teaspoons ground cinnamon
1	teaspoon ground cloves
¼	teaspoon salt
1 ½	cups shortening
2	cups sugar
2	eggs
½	cup molasses
¾	cup sugar

[edit] Preparation

Step 1	Preheat oven to 350 degrees.
Step 2	In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
Step 3	Shape into 1-inch balls; roll balls in the 3/4 cup sugar and place 1 1/2 inches apart on baking sheet. Bake for 8-9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for 1 minute and transfer to a wire rack.

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[edit] About Ginger Snaps

This recipe makes a lot of cookies! You can half it if you like or make giant cookies by shaping the dough into 2-inch balls, placing them 2 1/2 inches apart on a cookie sheet and increasing the baking time to 11-13 minutes.