This recipe yields 3 1/2 dozen crispy outside, soft and chewy Ginger Snaps.
- Carbohydrate 7.31638825454189 g
- Cholesterol 25.335265435537 mg
- Fat 10.733501441032 g
- Fiber 0.162395234698341 g
- Protein 1.4340359047619 g
- Saturated Fat 4.40772138954053 g
- Serving Size 1 1 Serving (84g)
- Sodium 11250.8330740157 mg
- Sugar 7.15399301984355 g
- Trans Fat 0.527163029118727 g
- Calories 131 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Cream together the shortening and sugar until smooth. Beat in the eggs and molasses until well blended. Combine the flour, ginger, cinnamon, cloves, baking soda and salt; stir into the molasses mixture to form a dough.
- I pre-prep all of the cookie dough using a cookie scoop (about 1 1/2 tablespoons) to drop cookie then right before they go in the oven I roll the balls in sugar. Place cookies 2 inches apart on un-greased cookie sheets lined with parchment paper.
- Bake for 10 minutes in the preheated oven. They may not look done but trust me you will have that perfect cookie. Allow cookies to cool on baking sheet for a couple of minutes before removing to a wire rack to cool completely.
The Chemistry of Shortening in Drop Cookies
Standard butter contains water that creates steam and promotes lateral spread during baking. Shortening consists entirely of fat without water content, which limits gluten development and preserves the domed shape required for cookies with a crisp perimeter and tender center. Blending the fat and sugar until fully aerated incorporates microscopic air cells that expand when exposed to the 375 degrees F oven heat.
Spice Ratios and Molasses Hydration
Ground ginger, cinnamon, and cloves provide the characteristic aromatic profile, but dark or light molasses supplies the crucial acidity needed to react with the baking soda. This chemical reaction produces carbon dioxide gas, lifting the dense dough mixture. Measure flour by weight or fluff it with a fork before spooning into the measuring cup to avoid incorporating too much protein, which toughens the final crumb.
Surface Coating and Pan Management
Rolling dough portions in granulated sugar immediately prior to baking creates a distinct crystalline crust that contrasts sharply against the soft interior. Space individual portions two inches apart on parchment-lined sheets to allow for even heat circulation. Remove the baked batches after precisely 10 minutes while centers still appear slightly underbaked, letting residual heat finish the setting process on the metal pan for two minutes before transferring items to a wire cooling rack.
