Ginger snaps


3/4 cup crisco (154g)
1 cup brown sugar (200g)
1/4 cup molasses (85g)
1 egg
2 1/4 cups sifted all purpose flour (257g)
2 tsp baking soda (10g)
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves


Cream together the wet ingredients. Sift together the dry ingredients. Add the dry ingredients to the wet and mix together. Refrigerate until slighty chilled, about 30 minutes. Scoop a tablespoon each and shape into a ball. Roll in granulated sugar. Place 2 inches apart on parchment lined cookie sheets. Flatten slightly with a glass bottom dipped in sugar. Bake at 375° approximately 8 minutes for chewy cookies and 10 minutes for crisp cookies. Note: If using a convection oven, bake at 350°.

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Erick Erickson

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