Gingersnaps!! Perfectly chewy on the inside and slightly crispy around the outside edges. These are the perfect holiday cookies! Make some!
Most of you know we’ve been getting settled into our new home and lives here in Madison. I’m sitting at my desk looking out to the beautiful snow falling and am still in awe that we live here now. Everyone knows about Midwest hospitality and I’m here to tell you . . it really exists! It’s real my friends.
As a family, we have moved three times (a move to a house in CA and our move to the great state of WA) and let me tell you, this is the first time we were actually welcomed into the neighborhood by every single surrounding neighbor, individually, with baked treats: muffins, brownies, cookies, a lasagna and more cookies.
My neighbor, Jane, from across the street brought over a plate of her Ginger Snaps. Now, I have to be honest. I have never really cared for Ginger Snap cookies. But now I know why.
The ones I have tasted before just weren’t good.
Jane’s Ginger Snaps were perfectly made and delicious. So much that my girls and I ate ALL of them. And I had to get my hands on her recipe so I could eat these babies again. I seriously have baked these cookies 4-5 times in the last month. I love these. If you like Ginger Snaps, you simply must try this recipe!
Thank you, Jane, for sharing your recipe!!
Using your stand mixer fitted with the paddle attachment or hand mixer, cream together shortening and sugar.
Add the egg and molasses. Mix together.
In a separate mixing bowl, combine the flour, cinnamon, ginger, cloves, baking soda and salt. Slowly add the dry ingredients into the wet molasses mixture. Mix until well combined.
Using a cookie scoop, scoop out tablespoon- sized balls. Dip and roll in the sugar and then place on baking sheet. Press down each cookie dough ball slightly and bake for 12-14 minutes, rotating your baking sheet after 8 minutes.
Jane's Ginger Snaps
Ingredients
- 3/4 cup shortening
- 1 cup granulated sugar + more sugar for rolling
- 1 egg
- 1/4 cup molasses full flavor
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon cloves
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- Special equipment suggested:
- tablespoon sized cookie scoop
Instructions
- Preheat your oven to 375 degrees.
- Using your stand mixer fitted with the paddle attachment or hand mixer, cream together shortening and sugar. Add the egg and molasses. Mix together.
- In a separate mixing bowl, combine the flour, cinnamon, ginger, cloves, baking soda and salt. Slowly add the dry ingredients into the wet molasses mixture. Mix until well combined.
- Using a cookie scoop, scoop out tablespoon- sized balls. Dip and roll in the sugar and then place on baking sheet. Press down each cookie dough ball slightly and bake for 12-14 minutes, rotating your baking sheet after 8 minutes.
I am so thrilled I got to participate in the Great Food Blogger Cookie Swap this year. It’s such a great cause and also connects you with other bloggers around the country. And this year, we helped to raise over $13,000 for Cookies for Kids’ Cancer! So wonderful!! Woot woot!! Cookies for Kids’ Cancer is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the United States than any other disease.
Since I knew I would be baking and shipping cookies to other food bloggers, I wanted to make sure the cookies could travel somewhat ok. Jane’s Ginger Snaps seemed like the perfect holiday cookies to send! I also loved all the prep, wrapping and packaging.
