Gingersnaps (Soft & Chewy)
I found this recipe in an old church fundraising book. It's been a while since I've made them. Submitting for ZWT3.
I found this recipe in an old church fundraising book. It's been a while since I've made them. Submitting for ZWT3.
- Carbohydrate 121.335142279786 g
- Cholesterol 344.500095691046 mg
- Fat 157.100446988057 g
- Fiber 0.719822214338515 g
- Protein 1.37706166666667 g
- Saturated Fat 91.5549866411696 g
- Serving Size 1 1 dozen (362g)
- Sodium 19487.2741646106 mg
- Sugar 120.615320065447 g
- Trans Fat 10.1461516296934 g
- Calories 1862 calories
Step-by-step
- Cream shortening and sugar.
- Add molasses and egg.
- Stir in sifted, flour, salt and baking soda.
- Then cinnamon, cloves, and ginger.
- Dough will be soft and sticky.
- Roll, into walnut-sized balls and roll in granulated sugar.
- Place on greased cookie sheet and bake at 350degreesF for 7 to 8 minutes.
- Cookie will flatten out while baking.
The Power of Molasses
Molasses does more than provide color and flavor; its high acidity dictates the ultimate structure of these cookies. Because this dark syrup contains invert sugar, it actively attracts and retains moisture from the surrounding air, keeping the crumb soft long after cooling. Scaling this ingredient requires absolute precision because altering the ratio even slightly disrupts the delicate chemical balance between the acidic syrup and the basic baking soda. Bakers must weigh liquids meticulously when attempting to double or triple batches to prevent a dense, rubbery failure.Managing the Soft Dough
Dough containing this much shortening and syrup is notoriously sticky and difficult to handle at room temperature. Chilling the mixed mass for exactly thirty minutes firms the fat sufficiently to allow clean rolling without incorporating excess flour that ruins tenderness. Rolling the formed portions in granulated sugar before baking creates an external moisture barrier and a satisfying textural crunch against the soft interior. Overworking the flour during the final mixing stage will develop unwanted gluten networks, transforming a tender cookie into a tough biscuit.Baking Times and Visual Cues
Removing these cookies from the oven at the seven-minute mark feels premature because they will look completely underbaked and unstable on the sheet. Residual heat finishes the internal set while they rest on the hot metal for two minutes before transferring to a wire rack. Watch for the edges to achieve a light golden brown while the center remains puffed and cracked. Storing them in an airtight container with a slice of plain white bread maintains the desired chewiness for up to five days.
