Auntie's Ginger Snaps
This recipe yields 3 1/2 dozen crispy outside, soft and chewy Ginger Snaps.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 21
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1/2 cup molasses
- 2 teaspoon cinnamon
- 1 1/2 cup shortening
- 2 cup sugar
- 3 3/4 cup flour
- 2 teaspoon baking soda
- 2 teaspoon ginger ground
- 2 teaspoon cloves ground
- 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
I'm sharing my Auntie Anastasia Grindstead's famous Ginger Snap recipe with you today. This recipe is a family favorite and always a hit at gatherings. The cookies are crispy on the outside and soft and chewy on the inside, with the perfect amount of ginger flavor.
These Ginger Snaps are easy to make and only require a few simple ingredients. They're the perfect cookie to enjoy with a cup of tea or coffee, or to give as a gift. I like to package them up in cellophane bags and tie them with a ribbon for a festive touch.
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.
- Place cookies 2 inches apart on un-greased cookie sheets lined with parchment paper.
- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple of minutes before removing to a wire rack to cool completely.
