The Classic Crispy Gingersnap
- Anthology of Crumbs
- 1 day ago
- 1 min read
1
Crispness Tip:
To ensure maximum crispness, let the cookies cool completely on the baking sheet for 5 minutes before transferring them to a wire rack.
2
Molasses Type:
Ensure you use cooking molasses or fancy molasses, as the texture and flavour of blackstrap molasses will be too intense for this delicate cookie.
3
Storage:
Store in an airtight container at room temperature for up to 10 days to maintain their crisp snap.
Notes
1
Preheat and Cream Wet Ingredients: Preheat oven to 350°F (175 °C). Cream the sugar and shortening together until light and fluffy. Add the molasses and the egg and beat until fully combined.
2
Mix Dough: Add the remaining dry ingredients (flour, salt, powdered ginger, and cinnamon) and mix until the dough comes together.
3
Roll and Bake: Roll the dough into balls, about one inch in diameter, and roll them in extra sugar to coat. Place on a prepared cookie sheet. Do not flatten the dough; the cookies will spread on their own. Bake for 12 to 15 minutes.
Instructions
½ cup shortening
1 cup sugar
¼ cup molasses (cooking)
1 large egg
2 cups (300 g) flour
½ tsp salt
1 tbsp powdered ginger
1 tsp cinnamon
The Classic Crispy Gingersnap
Lorraine
Every Christmas gathering needs a classic snap, and these provide the perfect thin, crisp texture with a warming kick of spice. Made with shortening for that characteristic thinness and an easy, straightforward method, this recipe is a quintessential holiday staple that fills your kitchen with the savoury aroma of ginger and cinnamon. They are perfect for dipping into tea or coffee.
Servings :
∼24 cookies
Calories:
Prep Time
10 min
Cooking Time
12 - 15 min
Rest Time
0
Total Time
30 min
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