Ginger snaps that are soft and sweeter than usual!
I love ginger snaps but I just don’t love that they are hard. I like soft cookies. So when I began making these cookies, I just didn’t bake them as long as you are supposed to. And they are perfect! The flavor without the crunchiness. I also didn’t read the full directions before I made these. So I “messed” them up. But since I love sugar, I liked them better. The recipe calls for 1/4 cup of sugar to roll them in before you bake them. However, I put the sugar in them. And then used another 1/4 cup of sugar to roll them in. But because of the flavors in them, I don’t think they are too sweet. Molasses, while being somewhat sweet is also bitter, so the extra sugar makes up for it.
A friend was over today when I made them. She didn’t think she liked ginger snaps or ginger cookies. But she’s only had store bought and the ones that you use for making gingerbread men (honestly, I didn’t know you were meant to eat those.). As she was running out the door to meet her husband for lunch, I sent one with her. I guess I should have sent two because she only saved a small! bite for her husband. She loved them.
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar, divided
- 1/4 cup molasses
- 1 egg
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 1/4 cup flour
- Preheat oven to 375. Cream together shortening, brown sugar, and 1/4 cup sugar. Add egg, molasses, egg, baking soda, ginger, cinnamon, cloves and 1 cup flour. Mix until well combined. Add remaining flour.
- Make balls about the size of golf balls and roll in remaining sugar. Place on sheet pan and bake for 6 - 8 minutes. They will be crackled on top but not hard.
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