gingersnap cookies

November 20, 2016 ,

The quintessential gingersnap cookie, it seems Christmas time hasn’t truly arrived until I’ve made a few batches of these beauties.  I know Christmas isn’t here quite yet, but it seemed that baking was a productive way to procrastinate studying.

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I will warn you now that these are quite addictive; luckily the recipe is super easy and with few ingredients, so you can feed the addiction without too much effort.  As an added bonus, these smell like a delicious Christmasy candle while they bake, but you get to eat it in the end!

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I’m not going to talk about any cool health facts for this recipe.  It’s cookies.  While these are definitely not healthy, they are delicious, and taste even better dipped in some coffee or tea.

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Yields: 3 dozen cookies (depends on how big you make them)

Ingredients:

  • 3/4 cup vegetable shortening
  • 1 cup white sugar
  • 4 tbsp molasses
  • 1 flax egg: 1 tbsp ground flax + 3 tbsp water
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp salt
  • extra white sugar for topping the cookies

Directions:

1. Preheat oven to 325-350°F.  Prepare baking sheets with parchment paper.

2. Cream together the shortening, sugar, and molasses using a hand mixer or stand mixer with whisk attachment.

3. In a small bowl mix together the ground flax and water, stir until it begins to thicken and then incorporate into the wet mixture.

4. In a separate bowl mix together the remaining dry ingredients.

5. While mixing, slowly incorporate the dry ingredients into the wet mixture until the dough is an even consistency, scraping down the sides of the bowl occasionally.

6. Roll the dough into small balls, then roll in white sugar to coat the entire ball.

7. Place the dough ball onto the baking pan and gently press down with the palm of your hand.

8. Bake for 10-12 minutes.  Let cookies cool on baking sheet for 5 minutes before transferring to cooling rack. (Otherwise, they will be too soft to move!)

Notes:

Store cookies in a tin/closed container so they stay nice and moist!

These cookies also freeze well.

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References:

Nutrition facts from: CRON-O-Meter