Tuesday, March 11, 2014

Awww, SNAP.

My husband made these.
To be fair, I helped dip them in the sugar.
I've got mad skillz.

One day he decided he reeeeeallly wanted ginger snaps, and he got to work. 
Now he's perfected his recipe and his method. 
I request them all the time, and we have been known to "pay" my parents for watching our kiddos with these.

People--these are AMAZING.
No joke. 
I could eat them ALL. DAY. LONG.

And I have.
Today, in fact.
I'll lose that baby weight another day.


1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 large egg

2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp salt

Granulated Sugar


1. Heat oven to 375.

2. Beat brown sugar, shortening, molasses, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.

3. Lightly grease cookie sheet with shortening.

4. Shape dough into balls--about 1 inch in diameter. Dip tops into granulated sugar. Place balls, sugared sides up, about 3 inches apart on cookie sheet.

5. Bake 9 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack. 
Note: If you eat them warm, they will seem slightly undercooked in the middle. But as they cool, you get that wonderful dense and chewy middle, with a firm, not-quite-crunchy outside. And they are even better the next day.


Makes about 2 dozen.

What are you waiting for!?

 photo Heart-Lauren_zpsfade7730.jpg

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