May 22, 2012

Oh, Snap!

I have just recently started to like Gingersnaps.  I don't know where they have been my whole life, but they are delicious and I love the sweet/spicy combo.

Well, this past weekend while visiting my fam, I was going to make a batch for my Nana since she was feeling a bit under the weather.  I have never made them before and thought it would be a good chance to try it out on her (she, like Mike, will eat anything).


I found this gingersnap recipe online and as I was gathering my ingredients, I realized that I didn't have ground ginger...only the most important flavor in gingersnaps.  But, no worries!  I had plenty of cinnamon (which I actually like better than ginger) and decided to do a switch-a-roo.

Since cinnamon is just as "spicy" as ginger and works well with the molasses, my new creation turned out AWESOME.  I think Mike was as big a fan as Nana. 

The best news?  These "Cinnamonsnaps" also freeze like a champ if you  make a big batch but don't want to eat them all at once!



Cinnamonsnap Cookies
Print this recipe!

  • 2 cups sifted all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1/3 cup sugar

  • Preheat oven to 350 degrees F.  Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.


    Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses.

    Add 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Stir in the remaining flour mixture, and mix together until a soft dough forms. Refrigerate for about 10 minutes to harden the dough just a bit.


    Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet (or on a silpat).


    Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. They will still be chewy, but will harden a bit upon standing. 


    Cool cookies on a wire rack. Store in an air tight container.
    They taste great solo or even better with a glass of cold milk!



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