During the Winter season, gingerbread and gingerbread houses are a holiday staple. Fortunately, you don’t have to wait around for snow to fall to enjoy this unique treat. Ginger Snaps are a delicious, sweet, and spicy cookie you can enjoy all year long.
This tasty treat is made with molasses, brown sugar, and of course, ginger spice. These cookies have been around for over 100 years and were once believed to contain health benefits. Ginger is said to relieve symptoms of nausea and inflammation. Sounds like a great reason to enjoy a cookie to us. With National Ginger Snap Day coming up on July 1st, this delicious recipe from allrecipes.com will satisfy any sweet tooth.
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy.
- Gradually beat in the white sugar.
- Beat in the egg, and dark molasses.
- Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
- Cool cookies on a wire rack. Store in an airtight container.
These cookies are versatile, and you may alter the recipe to your liking by adding additional ginger or different types of sugar. By keeping them in the oven a little longer, the cookies will come out crispier. You will definitely want more than one cookie once these come out of the oven. This is absolutely no problem, because this recipe makes 5 dozen.