Grandpa H's Ginger Snaps

[feuervogel]

These are the Best Ginger Cookies Ever. Though I could be a tad biased ;) This is from an old family recipe, and I don't know precisely where Gramps got it. Possibly his Swedish grandmother.


3/4 C shortening (or butter)
1 egg
1 C sugar
5 Tbsp molasses
2 C flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
1 tsp ginger
1 tsp cinnamon

Cream sugar together with the fat, then beat in molasses and egg. Mix dry ingredients together in a separate bowl, then gradually add to wet ingredients. Chill the dough. Form into balls and roll in sugar. Press flat with bottom of a glass dipped in sugar. Bake at 375F for 10 minutes.

* Butter will give you a softer cookie (crisp and chewy); shortening will give you the snap. Margarine will give you a sad cookie ;)
* If you want, you could probably form the dough into a log, then chill and slice. I have yet to try this, myself, but it sounds easier than getting cookie gunk all over my hands.
* A 3" glass works the best.
* Molasses is really the key, here. I use blackstrap, because it has such a gorgeous flavor (and tons of minerals, like iron. Makes 'em health food!)
* I also use demerara sugar and "white wheat" flour (from King Arthur.)
* Try adding a pinch of cardamom, nutmeg, or allspice.

Comments

[stultiloquentia]

Thanks for explaining the difference between shortening, butter and margarine. That's a handy tip.

I'm totally trying these.

[feuervogel]

I got it from Alton Brown's baking book. It's the water content - like lard, shortening has no water. Butter does, so it gives a moister baked good. (I think you can do magic like add flour to compensate, if you want to use butter.) It was one of those "oh, duh" moments when I was making these and realized *that's* why these never turn out snappy like gramps'.

They're totally awesome. :)

[milenaa]

Do you think there's anything you could substitute for the molasses? I've never seen that in store over here but I'd love to try the recipe.

[feuervogel]

This site has a few suggestions. The flavor will be different - molasses has a very unique flavor. Over here, they suggest using dark brown sugar or golden syrup. (I'd probably go with the dark brown sugar, myself.)

Wikipedia on molasses

[milenaa]

Thanks! I think I'm going to go with the dark brown sugar too.

[baggyeyes]

Thank you very much for this - I think I'll try this when I get the chance. :)