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Ginger Snaps


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Since I was a kid, ginger snaps have been one of my favorite cookies. Sure, I liked chocolate chip just as much as the next kid, but for me, nothing was better than a fresh, slightly chewy, homemade ginger snap. Over the years, I’ve tested various recipes, trying to perfect the art of the cookie’s flavor and texture, and I think I found it. Using Vietnamese cinnamon (from AmericanSpice.com) instead of the grocery story variety you find everywhere else really adds a subtle, rich flavor to the already complex ginger snap. It is sweeter than its Indonesian counterpart, and because of its powerful flavor, a little bit goes a long way. Enjoy!

Ingredients:

  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2  1/4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1  1/4 teaspoons ground cloves
  • 1  1/4 teaspoons Vietnamese Cinnamon
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3  1/2 cups sugar
  • 1/2 cup unsulfured molasses
  • 2 large eggs

Preparation:

Preheat oven to 325°F and lightly grease 2 large baking sheets.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.

In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.


About

Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: thegingerkitchen.com. They have two Great Danes, Lucy and Lenora, who keep them on their toes.
Amber's website: http://thegingerkitchen.com | View all posts by

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