I don’t know what it is about January, but I always feel like baking more during this month!
This week I just wanted something that was a little sweet, and a little comfort food…and for me, that means these delicious gingersnaps. The warming spices, and the depth of the flavor profile with the added molasses always is very appealing to me with a cup of coffee, which, if you know me at all, you know I love to start my days with!
However, I don’t like hard crispy cookies, and so having these cookies without the “snap” is important! We store the remaining cookies in a gallon jar with a tight lid, and they will stay fresh for a few days or a week like that in our climate, even with the super dry air from the cold temps.
The recipe is passed down from a few generations ago, and it pulls together really fast. Let me know if you try them, and like them!
Note: (If you want the snap to come back, just add an extra cup of flour to the dough when making it and bake them an extra 2 minutes in ta 350* oven!)
Fannie May’s Gingersnap Recipe
In a mixing bowl combine:
2 cups sugar and 1 1/2 cups shortening
Cream until well blended.
Then add 2 eggs and 1 cup dark molasses and blend a little longer.
In another bowl combine the following ingredients and then add to the mixing bowl a little at a time until incorporated. The dough will be stiff but not too stiff.
3 cups flour
3 tsp baking soda
1 tsp salt
2 tsp cinnamon, 1 TBS ginger, and 1 tsp nutmeg and cloves
Roll dough into walnut size balls, roll in sugar and then press gently onto a greased cookie sheet.
Bake at 350* for 8-10 minutes. Let sit on pan for 1 minute then remove to a cooling rack. Store in an airtight container when completely cooled for a delicious tummy-warming treat in the winter months.
Recipe makes roughly 4 dozen small cookies and can be cut in half for smaller families and appetites.
Blessings to you and yours,