Monday, December 6

Ginger Snaps ~ A Holiday Staple

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.






















Ginger Snaps

1 1/2 cups shortening
1 2/3 cups sugar (I used rapadura)
1/2 cup molasses (I used blackstrap)
2 eggs
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  

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9 comments:

Brenda said...

These sound wonderful!

Miriam said...

Ginger Snaps are one of my families favorite treats year long. I found you on the hop and I am now following. Please follow me back at Meatless Meals For Meat Eaters

cocinadiary said...

I love Ginger Cookies of any kind and these sound delicious. Aren't the simplest cookies the best? Love them. Found you through the Heart & Soul Blog Hop, and so glad I did. By the way, your daughter's photos on the header are just too darn adorable. Brought a smile to my face. :)

girlichef said...

Yum Jackie! Ginger Snaps (and any other spice-type cookie) are my favorite kind to eat! Your granny's look perfecto :D ...okay, I guess yours look perfecto, but you know what I mean. Thanks for sharing the recipe w/ the hearth and soul hop this week...I think I'm going to make some closer to the weekend!! Have a great one :D

Melinda said...

Granny's recipes are always the best! I think the memories and the love behind them adds to the flavor! These look yummy!

cheryl@scrapaddict4sure said...

Wow thanks for sharing this recipe I have been know to eat the ones in the stores but these look better!

Couscous & Consciousness said...

Sound delicious, and they look gorgeous too with their sugary coating. Obviously, your granny knew a thing or two, even if she wasn't much of a baker :-)
Sue

Christy said...

You are so right - sometimes you just can't mess with perfection - and these cookies sound just perfect! Your granny must have been one heck of a cook if she makes these cookies but isn't a baker! Thanks for sharing this with the Hearth and Soul Hop!

21st Century Housewife© said...

Your gingersnaps look just perfect! The recipe sounds scrumptious too. There is nothing like a proper gingersnap at Christmastime!!

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