Ginger Snaps

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8 comments   |   Cookies, My JEMs

A few weeks back I set out to make ginger snaps. I was all ready to go and thought I had all of my ingredients. In theory I did with one exception, I didn’t have vegetable shortening(Crisco), but I did have lard or animal shortening. Now, lard is something that pretty much every southerner has grown up seeing their grandmother, mother or auntie use in making biscuits or pie crusts. Lard is typically hard to find, but I happened to find it in my local Target of all places. Since I had lard on hand I figured I would use it to make these cookies. The cookies turned out really great, but I think the animal fat made a difference in the cookie not spreading out and making a thinner cookie. I know that’s a lot of information than you wanted to know about my cookie adventures, but I thought I’d share anyway! :-)

Okay, now back  to these cookies and why I chose to bake them. I love the spices that are in full swing during the Christmas season and these cookies serve up all kinds of spicy goodness. I hope you make them this week leading up to Christmas and stick them in a cookie jar for emergency cookie moments!

Merry Christmas!

 

Ginger Snaps

 

Ginger Snaps recipe slightly adapted from King Arthur Flour

 

Ingredients:

3/4 cups vegetable shortening

1 cup sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 large egg

1/3 cup molasses

2 1/3 cups all purpose flour

2 teaspoons ground ginger

1/2 teaspoon ground cloves

1 teaspoon cinnamon
Cookie Coating

1/4 cup sugar

1 teaspoon cinnamon
Directions:

Pre-heat your oven 375 degrees.
Add the shortening, sugar, salt nd baking soda to your mixer and beat together. Next add the egg and then the molasses and beat into the mixture. Lastly add the flour and all of the spices. Beat until the dough is a smooth dough. The dough will be stiff.

In a small bowl mix together the sugar and cinnamon for the cookie coating.

With a small cookie scoop, about one inch, scoop out the cookies and roll each ball into the sugar coating and place on a cookie sheet lined with parchment paper.

Bake the cookies for 11 minutes for a crisp on the outside, soft on the inside cookie or 13 minutes for a crisp through and through cookie.

Cool the cookies on a cooling rack then transfer to a sealed container. Enjoy!

  1. David @ Spiced12-21-15

    Emergency cookie moments, eh? You mean like every night after dinner during the holiday season? Haha! I love ginger snaps, and these sound delicious! But I’ve never tried baking mine with lard…add that one to the baking bucket list! Merry Christmas, Tamara!

  2. Jessie12-21-15

    Interesting isn’t it? Love Gingersnaps. May have to make some. :)

  3. Joyce12-21-15

    This is a really good cookie for Christmas.Yummmm!

  4. Verna12-22-15

    One of my favorites ! A great snack for the season we’re in ! We might add this to our dessert table for the holidays.

  5. Tamara12-22-15

    They are my favorite cookies to eat this time of year Jessie! I hope you make them!

  6. Tamara12-22-15

    Yes, indeed Joyce! They are the perfect Christmas cookie!

  7. Tamara12-22-15

    I agree 100% Verna! This is a perfect cookie for your holiday dessert table!

  8. Tamara12-22-15

    LOL! Right David! Yes, try to bake them with lard and let me know how they turn out for you. I’m curious to know if you get the same results. Merry Christmas to you too!!