We were forecasted a “dusting” of snow on Friday and we ended up with more like 10 to 12 inches! We have had such a fun weekend of sledding, playing in the snow, making hot chocolate, and being lazy. Tonight, we decided the best end to our snowed in weekend would be ginger snap cookies. They are my absolute favorite Christmas treat.
Ginger snaps are actually pretty easy, which I didn’t realize. I got this recipe from a friend who found it in a Southern Living magazine from 1985. These are my favorite ginger snaps in the world and I literally asked her for this recipe for 2 years before she gave it to me! Persistence kids, it pays off.
Here is the recipe, it makes about 7 dozen although I rarely get that many because I make them too big. EVERY time.
- 3/4 Cup Shortening
- 1 Cup Sugar
- 1 Egg
- 1/4 Molasses
- 2 Cups All Purpose Flour
- 2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 1 Tbsp. Ginger
- 1 Tbsp. Cinnamon
- 1/3 Cup Sugar (to roll dough balls in)
Preheat oven to 350 degrees.
Cream Shortening; gradually add sugar to shortening while mixing. If you are using a stand mixer, use the paddle attachment. Beat until fluffy. Beat in egg & molasses. Combine the next 5 ingredients and mix well. Roll dough into little 1 inch balls, then roll them in the 1/3 cup of sugar you have prepared in a shallow dish or flat surface. Place about 2 inches apart on a cookie sheet and bake for anywhere from 10 to 15 minutes, depending on your oven. Let them sit on cookie sheet for 5 minutes then remove and place on a wire rack to cool.