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!)
Wet:
¾ C shortening (I think real butter works the best)
1C brown sugar (dark preferred)
1 egg
¼ C molasses
Dry:
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
I.
-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.
II.
-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)
III.
-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.
Wet:
¾ C shortening (I think real butter works the best)
1C brown sugar (dark preferred)
1 egg
¼ C molasses
Dry:
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
I.
-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.
II.
-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)
III.
-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.
Comments
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.
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.