Recipe Corner: Classic Gingersnaps

Sure, these are probably just like most of the other gingersnap recipes out there.

But it's the one we use, and we know it works.  It makes cookies that are gloriously gingery and soft the first day, crunchy beyond that.  The tops of the cookies have large cracks all over.  The sugar adds an interesting crunch to the texture.  They are moderately irresistible.

This is from a clipping, source unknown but probably from a spice company.  We are putting the recipe on our blog in case we lose the clipping.

Classic Gingersnaps

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon

350F oven, preheated.  Bake 12 minutes.  Makes ~48 cookies.

Cream the shortening and sugar until light and fluffy.  Add molasses and egg and beat well.

In a separate bowl, combine the flour, baking soda, salt, and spices.  Gradually add to the wet ingredients and mix well.  (We usually do our one-bowl method -- add the soda, salt, and spices to the first mixture and blend.  Then add the flour and blend.)

Put a few pinches of sugar into a small bowl or plate.  Shape the dough into one-inch balls and roll them in the sugar.  Replenish the sugar in the bowl as needed.  Place the cookies 2 inches apart on ungreased cookie sheets.  Bake until they are done, then remove them to cool on a wire rack.

When we vary this, we might add more spices.  Someone wrote "1/4 c milk" on the corner of the recipe, so I imagine that is added sometimes, though I'm not sure why.  Sometimes we use butter for part of the shortening.  I've seen versions of this that call for vegetable oil, no solid fat at all.