GINGER SNAPS BY KING ARTHUR FLOUR

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Ginger Snaps by King Arthur Flour image

I received this recipe with an order for cookie scoops from King Arthur Flour. This is a really great, old-fashioned ginger snap recipe. The recipe can also be found on the King Arthur website. The picture is from the recipe card they sent me. http://www.kingarthurflour.com/recipes/gingersnaps-recipe

Provided by Susan Feliciano

Categories     Cookies

Time 35m

Number Of Ingredients 13

3/4 c (5 oz) vegetable shortening
1 c (7 oz) sugar
1/2 tsp salt
2 tsp baking soda
1 large egg
1/3 c (3.87 oz) molasses
2 1/3 c (9.87 oz) unbleached ap flour
1-2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
COATING
1/4 c (1.75 oz) sugar
1 tsp ground cinnamon

Steps:

  • 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
  • 2. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
  • 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
  • 4. Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
  • 5. Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
  • 6. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
  • 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

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