Soft Ginger Snaps (Printable Version)
Warm spiced ginger cookies with a sugary coating for crunch, baked to stay soft and chewy inside.
# What You'll Need:
01 -
¾ cup shortening.
02 -
½ teaspoon salt.
03 -
2 teaspoons baking soda.
04 -
1 egg.
05 -
¼ cup molasses.
06 -
1 teaspoon cinnamon.
07 -
1 cup granulated sugar (set aside extra for coating).
08 -
2 cups all-purpose flour.
09 -
1 teaspoon ground ginger.
# Steps to Follow:
01 -
Set oven temperature to 350°F.
02 -
Blend egg, shortening, and sugar until it turns airy and fluffy.
03 -
Stir in molasses and ensure everything is evenly mixed.
04 -
In a bowl, combine baking soda, cinnamon, ginger, salt, and flour.
05 -
Gradually mix the dry ingredients with the wet mixture until smooth.
06 -
Divide the dough into 18 portions and roll each into a ball.
07 -
Roll the dough balls in the reserved sugar until covered.
08 -
Arrange dough balls on a baking sheet without greasing it.
09 -
Put in the oven and cook for 11 to 13 minutes or until firm.
# Additional Notes:
01 -
Take them out early so they stay soft.
02 -
They freeze well either baked or raw.
03 -
Keep in a sealed container for no more than 5 days.
04 -
To keep them moist, store with a slice of bread.