Ginger Snaps

It seems that all my favorite recipes come with a story – and this one is no exception.

Every time I make Ginger Snaps I have to smile thinking of a couple stories behind them: When I was growing up my mother would make Ginger Snaps, which were my brother Jon’s favorite (at the time). The only way that Mom could make them last was to hide them in a place where Jon would never find them… under his bed! If you make these, you might have to find a hiding place for them as well because they are so good they disappear fast!

Another story: This last year I had a couple check in to my B&B and that day was one of our hottest days of the summer and the room they wanted did not have an air conditioner in it yet so a young man from the local grocery store came over and installed one for me – he would not take any payment for the job so I checked with his mother and she told me he liked Ginger Snaps – so I made him a batch using the following recipe and gave them to him at work. He did not put them in a good hiding place so I heard they disappeared rather quickly… so I made him another batch.

Recipe
Ginger Snaps
US Units

3/4 c. shortening
1 c. brown sugar, packed
1 T. vinegar
1/4 c. molasses

1 egg

2 1/4 c. flour
2 t. baking soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1/2 t. pepper

Metric Units

153.6 g shortening
220 g brown sugar
14.9 g vinegar
84.25 g molasses

1 egg

281.25 g flour
9.2 g baking soda
3 g salt
1.8 g ginger
2.6 g cinnamon
1.05 g ground cloves
1.1 g nutmeg
1.15 g pepper

Equipment:

 

 

 

 

ginger SnapsIn a large saucepan, mix the shortening, brown sugar, vinegar and molasses together.  Bring to a boil over medium heat, (don’t let it cook too long or it will harden up as it cools) remove from heat and cool to just a little above room-temperature.

Preheat oven to 375 degrees.

Add egg to cooled mixture. Stir to blend.

In a separate bowl, sift together the remaining dry ingredients.

Mix sifted dry ingredients into the liquid mixture.

ginger-snaps2

Form dough into 1-inch balls with a 1″ scoop and roll in granulated sugar. I use my Batter Pro and the job goes A LOT faster. I place some granulated sugar in one side of the Batter Pro and after forming the dough into 1-inch balls I shake them gently with the granulated sugar and flip the whole unit over to remove any excess sugar; transfer the dough balls to the prepared cookie sheets.

Place 2-inches apart on prepared cookie sheets. Bake for 8-10 minutes.

Remove from oven and let sit for 1 minute before removing from cookie sheet to wire racks to cool completely.

ginger-snaps1

 

 

Ginger Snap Cookies
 
Author:
Recipe type: Cookies
Ingredients
  • 3/4 c. shortening
  • 1 c. brown sugar, packed
  • 1 T. vinegar
  • 1/4 c. molasses
  • 1 egg
  • 2 1/4 c. flour
  • 2 t. baking soda
  • 1/2 t. salt
  • 1 t. ginger
  • 1 t. cinnamon
  • 1/2 t. ground cloves
  • 1/2 t. nutmeg
  • 1/2 t. pepper
Instructions
  1. Grease cookie sheets and set aside. (I line my perforated sheet pan with a Silpat. I really prefer it to parchment paper or greasing a cookie sheet.)
  2. In a large saucepan, mix the shortening, brown sugar, vinegar and molasses together. Bring to a boil over medium heat, (don't let it cook too long or it will harden up as it cools) remove from heat and cool to just a little above room-temperature.
  3. Preheat oven to 375 degrees.
  4. Add egg to cooled mixture. Stir to blend.
  5. In a separate bowl, sift together the remaining dry ingredients.
  6. Mix sifted dry ingredients into the liquid mixture.
  7. Form dough into 1-inch balls with a 1" scoop and roll in granulated sugar. I use my Batter Pro and the job goes A LOT faster. I place some granulated sugar in one side of the Batter Pro and after forming the dough into 1-inch balls I shake them gently with the granulated sugar and flip the whole unit over to remove any excess sugar; transfer the dough balls to the prepared cookie sheets.
  8. Place 2-inches apart on prepared cookie sheets. Bake for 8-10 minutes.
  9. Remove from oven and let sit for 1 minute before removing form cookie sheet to wire racks to cool completely.

 

RecipeDividerAll images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: