Gingersnaps Like No Other Find The Secret Ingredient Recipe

Name: Gingersnaps Like No Other Find The Secret Ingredient
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: Serves 1 or more
Ingredients: Shortening; 1 cup granulated sugar; Eggs; 1/2 cup unsulphured molasses; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons ground ginger; 1 teaspoon ground cinnamon; 2 tablespoons fresh lemon juice; 2 1/2 cups all-purpose flour; Whole Wheat Flour

Unleash your inner baker with these extraordinary gingersnaps! The secret ingredient, a zesty burst of lemon juice, transforms these chewy, snappy cookies into a flavor sensation. Perfectly rolled in sugar with irresistible cracked tops, they're bursting with warmth and spice. Guaranteed to be a showstopper at any bake sale or fair – these blue-ribbon winners are unbelievably easy to make and always turn out perfectly!

Prep Time 20 mins

Cook Time 32 mins

Calories 96.6 kcal

Protein 2g

Rating 5.0 (2 Reviews)

Gingersnaps Like No Other Find The Secret Ingredient

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gingersnaps Like No Other Find The Secret Ingredient

Shortening
1 cup granulated sugar
Eggs
1/2 cup unsulphured molasses
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
2 1/2 cups all-purpose flour
Whole Wheat Flour

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How to Make Gingersnaps Like No Other Find The Secret Ingredient

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the molasses, egg, and lemon juice until well combined.
In a separate bowl, whisk together the ground ginger, cinnamon, cloves, baking soda, flour, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Roll the dough into 1-inch balls and roll each ball in granulated sugar.
Place the sugar-coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
Gently flatten each ball with a fork, creating a cracked top.
Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.