GingersnapsThis is a really good gingersnap recipe.  Chewy and crispy.  This recipe can easily be doubled too.

  • 2 Cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 3/4 cup vegetable shortening (this is the key)
  • 1 cup. sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 cup superfine sugar

Put flour, baking soda and salt together.  If you have a sifter, go for it but if you don’t, no worries.  Beat together the sugar and shortening until combined.  Beat in the egg, molasses, ginger and cinnamon.  Now add the 1/2 the flour mixture and beat well, then add the rest of the flour mixture until completely mixed.  Form this into a large ball and put in the refrigerator for 2 hours.  It really should be cold before you bake.

Roll the dough into small balls and then cover in superfine sugar.  Bake at 350 for 10 minutes or until they are done. 

Makes about 40-50 cookies. 

Comments (Archived):

  1. Becky Smith

    This sounds and looks luscious! Thanks. I’m going to add some candied ginger to a batch for an extra kick.