Monday, February 19, 2007

Mollie's ginger snaps

Courtesy of my friend Mollie (who is moving to DC next month! and is a lovely vegetarian cook! and should join this blog!)

¾ C shortening (I think real butter works the best)
1C brown sugar (dark preferred)
1 egg
¼ C molasses

2 1/4 C flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp cloves
¼ tsp salt
appox. 1/2 C granulated sugar

-In a large bowl, cream shortening and sugar
-add egg and molasses to mixture and beat well
-in a separate bowl, combine all of the dry ingredients and combine evenly.

-add the dry to the wet, adding 1/3 of the dry mixture at a time. It will be pretty thick.
-cover and chill in the fridge for at least 1hr (can also leave overnight)

-preheat oven to 375 and grease cookie sheets
-shape cool dough into small, completely round balls
-dip tops into sugar (I just put the sugar in a small bowl)

-bake on cookie sheets for 10 min. The bottoms should be slightly browned. If you can see goo when you look at the tops, they need another minute, but only another minute! They burn easily and it can be hard to tell since the dough is brown.


shannon said...

Wait. I have a question. Is the sugar you dip the dough into different from the sugar listed in the dry ingredients? Just checking.

gwen1234 said...

Nope, they are the same. Brown sugar goes into the cookies; white sugar is for dipping only.

Becky said...

This recipe is similar to one I have for ginger cookies.

When these cookies are done, are they crunchy or chewy? I'm just curious, since I don't expect to be needing a new ginger cookie recipe.

gwen1234 said...

Sort of both. They were absolutely amazing straight out of the oven, chewy on the inside and crunchy on the outside. The next day, they were more crunchy than chewy, but still had a really nice texture -- not the break-your-teeth ginger snaps that come out of the box.

Mollie and I were both rolling the dough at the same time, and one of us (I forget who) was doing them bigger than the other. I thought the bigger ones turned out better, because there was more chewiness on the inside, but a minute or two less time in the oven probably would have produced the same result in the smaller ones.