Soft Ginger Snap Cookies
Soft, spicy ginger snap cookies with a hint of molasses taste.
Equipment
- Cookie Sheets
- Parchment Paper
- Cookie Scoop
- Cooling Rack
- Stand Mixer
- Sifter
Ingredients
- 2 Cups Flour
- 1 Cup Sugar White or Brown (see post for details.)
- ¾ Cup Shortening
- ¼ Cup Molasses
- 2 Tsp Baking Soda
- 1-2 Tsp Ground Ginger 2 if you like spicier cookies, 1 if not.
- 1½ Tsp Cinnamon
- ¾ Tsp Ground Cloves
- 1 Egg
Instructions
- Sift together the flour, baking soda, cinnamon, gloves, and ginger. Set this aside.
- In your stand mixer's mixing bowl, blend together the shortening, sugar, egg, and molasses.
- Gradually add in the dry ingredients, mixing well along the way.
- Cover the bowl and refrigerate for two hours minimum. More is fine if you prefer.
- When ready to bake, preheat your oven to 350°F. Line your baking sheets with parchment paper.
- Using a cookie scoop or small spoon, gather small bits of dough and form into balls in your hands. Don't pack it smooth; some cracks are fine and good.
- Position the dough balls a few inches apart on your baking sheet. Bake for anywhere from 8-12 minutes. 8 minutes leaves your cookies chewier; longer baking time makes them crispier and gives them a "snap" when you break them.
- Remove the cookies from the oven and, while still hot, drop the baking sheet from a height of about 10 inches. This impact will further flatten the cookies and give them their characteristic look (plus it's fun!)
- Let the cookies sit for another few minutes to cool, then transfer them to a cooling rack to finish cooling. Whenever you want, enjoy!