Ginger Snaps


4 1/2 cups flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
1/2 cup molasses
3/4 cup sugar


Preheat oven to 350 degrees.
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.
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.




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.


120.0 cookies


Friday, December 4, 2009 - 3:41am



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