Ingredients for Ginger Snaps
- 1/2 cup packed light or dark brown sugar
- 1 cup granulated sugar, plus extra for rolling
- 1/2 cup molasses
- 1/2 cup (113g) shortening
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2-4 tablespoons of water, as needed
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How to Make Ginger Snaps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (200g) packed brown sugar, ½ cup (100g) granulated sugar, ½ cup (113g) shortening, ½ cup (113g) unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate large bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon baking soda, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 2-4 tablespoons of water, as needed, to achieve a slightly sticky dough.
- Cover the bowl and refrigerate the dough for at least 4 hours, or preferably overnight.
- Once chilled, roll rounded teaspoonfuls of dough into 1-inch balls. Place them onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional: Roll the balls in granulated sugar before flattening.
- Gently flatten each ball to about ⅛-inch thickness using the bottom of a glass or your hand.
- Bake for 10-14 minutes, or until the edges are nicely browned and the cookies are crispy. Keep a close eye on them as ovens vary.
- Let the cookies cool completely on the baking sheets before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
164g
Fat
11g
Carbs
22g
