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  



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 :-)

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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