Ingredients for Maritime Gingersnaps
- 1 cup molasses
- ½ cup shortening
- All Purpose Flour
- Baking Powder
- 1 teaspoon ground ginger
- Cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
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How to Make Maritime Gingersnaps
- Preheat oven to 375°F (190°C).
- In a small saucepan, combine 1 cup molasses and ½ cup shortening.
- Heat over medium heat, stirring constantly, until the mixture just comes to a boil.
- Immediately remove from heat and let cool completely.
- In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground cinnamon, and ½ teaspoon salt.
- Once the molasses mixture has cooled, pour it over the flour mixture and stir until well combined. The dough will be quite stiff.
- Chill the dough for at least 10 minutes (or up to 30 minutes for easier handling).
- Roll the dough into 1-inch balls.
- Place the balls 2 inches apart on ungreased baking sheets.
- Flatten each ball to about ¼-inch thickness using the bottom of a glass or your fingers.
- Bake for 8-10 minutes, or until the edges are nicely browned and the cookies are crisp. Watch closely as they can burn easily!
- Remove baking sheets from oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once completely cool, store in an airtight container to maintain their crispness.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
4g
Carbs
5g
