Gingersnaps

 

Saturday was a cookie baking day! I made Gingersnaps first.

 

Ingredients:

• 3/4 cup (138g) vegetable shortening
  (I used 1/2 cup coconut oil, and 1/4 cup butter)
• 1 cup (198g) sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 large egg
• 1/3 cup (113g) molasses
  (I used lightly scooped 1/3 cup brown sugar, mashed down, with some honey poured on top)
• 2 1/3 cups (280g) all-purpose flour
• 2 - 3 teaspoons ginger
• 1/2 teaspoon cloves
• 1.5 teaspoons cinnamon



• 1/4 cup (50g) sugar
• 1 teaspoon cinnamon

Instructions:

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. Beat together the shortening/oil/butter, sugar, salt, and baking soda.
3. Beat in the egg, then the molasses/brown sugar/honey.
4. Mix together the flour and spices in a separate bowl.
5. Beat the flour mix into the wet ingredients to make a smooth, fairly stiff dough.
6. Combine the sugar and cinnamon for the coating in a shallow pan or dish.
7. Scoop the dough in 1" balls into the cinnamon-sugar mixture (my small teaspoon cookie scoop)
8. Roll the balls in the sugar to coat, then place on the prepared baking sheets, leaving at least 1 1/2" between them.
9. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through. (Or for 11 minutes for a crisp around the edges, and "bendy" in the center cookie.)
10. Remove the pan from the oven, and cool on the pan, or on a rack.
11. Cool completely, then store tightly wrapped, at room temperature.

 

Carole's Notes:

I liked this cookie! I liked the crisp gingery-sweet cookies. Doug prefers a softer cookies, but ate plenty of these as well. I think this made about 50+ cookies.

The recipe is lightly adapted from https://www.kingarthurbaking.com/recipes/gingersnaps-recipe