Gingersnap Cookies2018-10-31T00:14:24+00:00

Project Description

Gingersnap Cookies

Gingersnaps have always been my favorite fall cookie. Every year I receive at least 2 or 3 boxes of this wonderful Fall/Winter treat from both my mom and my cousin Mark. They never forget! This year, well after I finished every last crumb of the cookies I received, I decided it was time to make them myself. I couldn’t bear to buy myself yet another box. I mean really, how many boxes are too many? Homemade? That’s a different story especially since it would be in the name of ‘recipe development’. Sure you can find the recipe all over the internet and it really doesn’t deviate much – flour, fat, sugar, molasses, spice. The fun is in experimenting with the spices and selecting just the right type of each of the main ingredients. Butter is fine, but I think lard is better. Granulated sugar is OK but save that for sugar cookies. You’ll only find dark brown sugar in these spiced treats. And of course there is the secret ingredient that you might not expect in a cookie. Go ahead keep reading. I know you’re curious. The best part about them is that they are so easy to make. Actually that is the second best part. They are absolutely delicious and that’s the best part! A little peppery, soft and chewy, these spiced gems will not disappoint. Try them today!

Ingredients

  • 3/4 cup of lard (can also use butter)
  • 1 cup of dark brown sugar packed firmly
  • 1 large egg
  • 1/4 cup of molasses
  • 2 cups of sifted all purpose flour
  • 2 tsp baking soda
  • 1 tbs ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp salt
  • 1/2 tsp black pepper (if using a pepper mill that’s 10 turns) – Shhh! Don’t tell this secret-
  • 1/2 cup of white granulated sugar (just decorative to make them sparkle) and 2 tbs cinnamon mixed together

Instructions – Bake at 350 degrees for 9-11 minutes

  1. In a large mixing bowl combine the sifted flour, baking soda, ginger, cinnamon, clove, salt and pepper and set aside
  2. Place the granulated sugar and cinnamon mixture in a shallow dish and set aside
  3. Next grease a cookie sheet with cooking spray or flour and butter
  4. In a separate mixing bowl beat the lard until soft
  5. Add the brown sugar and continue mixing
  6. Then add the egg and continue mixing until incorporated
  7. Next add the molasses and mix to combine all ingredients
  8. Next add the flour mixture gradually a few spoons at a time to the main mixing bowl and beat with electric mixer to combine until the entire flour mixture is incorporated
  9. The batter will be thick and manageable
  10. Preheat oven to 350 degrees
  11. With a spoon, scoop out about a golf ball size of the batter and roll in your hands to form a ball
  12. Roll the ball into the granulated sugar and then place it in the prepared cookie sheet
  13. Repeat this until all of the batter is gone
  14. Place cookie sheet in over and bake for about 9-11 minutes
  15. The time will depend on your oven so check the cookies at 9 minutes  (they should be soft but not sticky)
  16. Let cookies cool on a wire rack or other cool surface.