This is a great cookie for all you weird, crispy cookie lovers! I myself like soft gooey cookies. 🙂 But, I do admit, this is a great cookie for Christmastime. Perfect with your coffee in the morning. And I do love spiced cookies and spiced breads. This one has ginger (obviously) and cinnamon.
I made these for the people at my work, and they just loved them. This recipe is from Legacy, the awesome Thibodaux cookbook first published in 1982. It is a staple in Thibodauxians’ kitchens. A lot of what I consider my mom’s recipes are actually from Legacy, like this cookie.
Ginger Snaps – makes about 55
- 3/4 c. vegetable shortening (Crisco)
- 1 c. sugar
- 1 egg, well beaten
- 1/4 c. molasses
- 2 c. all-purpose flour
- 2 T. baking powder (make sure it is fresh)
- 1 T. ground ginger
- 1 1/2 t. ground cinnamon
- 1/2 t. salt
- Powdered sugar for topping
Preheat oven to 350 degrees. Cream shortening and sugar until fluffy.
Beat in egg and molasses. Sift together dry ingredients and add slowly to creamed mixture and blend well.
Roll into balls. I like to use a little ice cream/melon scooper, so they are uniform in size. Also, it makes forming the cookies easier. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 to 15 minutes until tops are cracked and lightly browned, and the cookies have flattened. (Check at 10 minute mark – again, I think I have an overly hot oven.)
Place on cooling rack and sprinkle (I use the sifter) powdered sugar on top. Makes them look so cute.
I put them in holiday bags for the office workers. 🙂
Here’s my little baking monkey. I wish he was baking with me, but he is at home in New Orleans, baking with his Li Li, my mom. Man, do I miss them!! One week til I’m home!