Gingersnaps

It’s not the holidays without cookies! I’ve never been a fan of ginger but the elusive gingersnap won my heart and I promised I would create a recipe that didn’t bring tears to my eyes.

Well. At least not ginger-spicy tears.



These delicate cookies cook up nicely with a delicious golden brown color and light ginger flavor that is assisted by the addition of candied ginger. Not to mention they’re easy and oh so tasty.

But don’t trust me. Never trust me. Make them yourself.

Trust me a little.




Gingersnaps:

½ tsp ground ginger (you can add another 1/2 tsp for extra ginger flavor)
¼ tsp ground cloves
2 1/3 cups flour
2 tsp baking soda
¼ tsp salt
¼ tsp ground nutmeg
1 tsp cinnamon
¼ cup vegetable shortening
1/3 cup molasses
2 eggs
1 stick of butter, softened
1 cup packed brown sugar
3 tbsp crystallized (candied) ginger, finely chopped

In a large bowl, mix together shortening, molasses, eggs, butter, and sugar. In a separate bowl, sift together flour, baking soda, nutmeg, cloves, nutmeg, cinnamon, ground ginger, and salt. Add in batches to wet goods, mixing well after every addition. Stir in candied ginger with a wooden spoon or spatula at the end; chill dough for 30 minutes to 1 hour.

Preheat oven to 350 degrees Fahrenheit.

Roll dough into 1-inch balls and place on an ungreased cookie sheet lined with foil or parchment. Flatten slightly and sprinkle with granulated sugar.

Bake for 10-12 minutes or until golden brown and firm in the middle.

--Jirafa