This recipe is from my Granny. She was a wonderful cook, but not so much a baker. Sort of like Rachael Ray. However, this recipe is truly one of a kind. They make wonderful crackles just like ginger snaps should have. Perhaps it's the four teaspoons of baking soda? Plus, they taste wonderful--which is even more important. I did use organic palm shortening rather than your standard Crisco, but I didn't have the heart to use whole wheat flour. Maybe next year? Sometimes you just can't mess with perfection.
1 1/2 cups shortening
1 2/3 cups sugar (I used rapadura)
1/2 cup molasses (I used blackstrap)
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
2 Tbsp. ginger
4 tsp. baking soda
4 cups flour
Additional sugar for coating cookie dough balls
Mix shortening and sugar together until creamy. Add in molasses and eggs; combine thoroughly. Mix in salt, cinnamon, cloves, nutmeg, ginger and baking soda to insure each is evenly distributed. Add in flour one cup at a time until each is combined. Dough will be very thick. Refrigerate dough for 2-3 hours.
Heat oven to 350 degrees. Once chilled, roll dough into 1 1/2 inch balls and roll each dough ball in sugar to coat. (Using the advice of my sister, I now use a cookie scoop to shape the dough--much faster! It changed my life. Really.) Bake each sheet for about 14 minutes. I like a chewier cookie, but if you actually like them to snap like they are supposed to, bake a few minutes longer. Makes about four dozen cookies.
This recipe is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap