Ginger Snap Cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 14 cookies
Ginger Snap Cookies are known for being thin and crispy. They're also known for their distinct ginger and molasses flavours. With a dusting of course sugar on top, these are sure to be loved by all!
- 1/2 cup vegetable shortening
- 1 1/2 cups sugar
- 1 large egg
- 1/3 cup fancy molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 cup course sugar
Preheat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper. Set aside.
In a large mixing bowl, use a hand held mixer to blend the shortening and sugar until well blended.
Add the egg and molasses. Blend until well incorporated.
Add the flour, baking soda, salt, ground ginger and cinnamon. Blend until just mixed with the wet ingredients.
Scoop about 3 tablespoons of the cookie dough into your hands and roll into a ball. Roll the ball into the course sugar. Set the ball onto the baking sheet, and use a flat-bottomed glass or cup to flatten the cookie to roughly 1/4 of an inch. (You can use less dough, but no less than 1 tablespoon, to make more cookies.)
Once the cookies are flattened, sprinkle the tops with just a little bit more course sugar (optional) and bake for exactly 13 minutes.
Remove from oven. Allow to cool for 2 minutes and then transfer baked cookies to a cooling rack to finish cooling. (Cookies will be soft, but will harden and crisp up as they cool.)
Calories: 253kcal | Carbohydrates: 45g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 170mg | Potassium: 140mg | Fiber: 0g | Sugar: 34g | Vitamin A: 0.4% | Calcium: 2.2% | Iron: 6.2%