Chewy Ginger Snaps

The name of these cookies might seem a bit contradictory, but it perfectly describes these cookies. They are rich in flavor, with molasses, and lots of spices. Yummy winter cookies.

Chewy Ginger Snaps from The Foodie Army Wife

 

To start, you need 1 stick (1/2 cup) soft butter and 1/4 c shortening.

chewy ginger snaps

 

And 1 cup Brown Sugar

2

 

Mix those until creamy.

3

 

Beat in an egg

4

 

Stir in a half cup of molasses.

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Now add 1 tsp salt

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Two teaspoons baking soda

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And stir in 1 teaspoon each of Cinnamon, Nutmeg, Allspice and Ginger.

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Add 2 1/2 cups all-purpose flour. Be sure to scrape the sides occasionally. Mix well.

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Cover the bowl and refrigerate for at least one hour. (I put mine into a smaller bowl that has a lid.

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While I was making the dough, Hickory was sitting on a little table, intently looking out the window.

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Of course.

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Now after an hour or two, heat your oven to 350 degrees.

Line your baking stone/sheet with parchment paper. And put some sugar in a small bowl. 1/2 a cup or so.
Using a spoon or small scoop, scoop out about a rounded Tablespoon of dough, and roll it into a ball.

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Roll the ball in the sugar to coat.

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And place on the baking stone.

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Bake the cookies for 9-10 minutes. They will crack slightly and still be somewhat soft.

Let them cool a couple minutes before removing from the paper, and let them cool completely. Using a couple sheets of parchment paper makes this job very easy. I just use one baking stone, and keep it in the oven. When one batch is done, I slide the paper and cookies onto a cooling rack, and using another rack, slide the next batch right onto the stone. While one batch is baking, I can be preparing the other. It cuts down the time that the oven is on.

When they are all done, you have these little lovelies. Enjoy!

DSC_0028_edited-1

Chewy Ginger Snaps
 
Ingredients
  • ½ c butter (soft)
  • ¼ c shortening
  • 1 cup brown sugar
  • 1 egg
  • ½ c molasses
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 2½ c all-purpose flour
  • Extra sugar for rolling
Instructions
  1. In a large mixing bowl, beat butter, shortening and brown sugar together until creamy.
  2. Beat in the egg and molasses.
  3. Stir in salt, baking soda, cinnamon, ginger, allspice and nutmeg, then mix in the flour. Be sure to scrape the sides of bowl to mix well.
  4. Cover the dough with plastic wrap, or place in a bowl with a lid. Put it in the fridge, and chill 1 – 2 hours.
  5. Heat your oven to 350 degrees.
  6. Line your baking stone/sheet with parchment paper. Put some sugar in a small bowl, ½ a cup or so.
  7. Then using a spoon or small scoop, scoop out about a rounded Tablespoon of dough, and roll it into a ball.
  8. Roll the ball in the sugar to coat it, and place it on the baking stone/sheet.
  9. Bake the cookies for 9-10 minutes. They will crack slightly and still be somewhat soft.
  10. Let them cool a couple minutes before removing from the paper, and let them cool completely. Using a couple sheets of parchment paper makes this job very easy. I just use one baking stone, and keep it in the oven. when one batch is done, I slide the paper and cookies onto a cooling rack, and using another rack, slide the next batch right onto the stone. While one batch is baking, I can be preparing the other. It cuts down the time that the oven is on.
  11. Enjoy!

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