Ginger Snaps

Name: Ginger Snaps
Ingredients: 1 cup packed dark brown sugar; 3/4 cup sugar; 1/4 cup molasses; 1/4 cup shortening; 1 tablespoon butter, softened; 1 egg; 1/2 teaspoon vanilla; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 cup water

14 ingredients

7 steps

Ingredients

1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water

Directions

1

Preheat oven to 350 degrees.
2

Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
3

In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
4

Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
5

Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
6

Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
7

Makes 120 (10 dozen) cookies.