Chewy Molasses Gingersnaps (Week 7)

 

Rachel Wunsch | Blog

Depending on where you draw the line between fall and winter on the spectrum of food, gingersnaps can go either way. The first gingersnaps I knew of came in a round metal tin, were thin and delightfully crisp. If you held them up, you could even see the light coming through, and I’m pretty sure we ate them any time of year. But I mean who really cares when you eat them, a cookie is a cookie. That being said, I probably wouldn’t bake gingerbread men and ladies in the summer… But if you wanted to, I wouldn’t judge.

The reason I bother mentioning this is because as they baked in the oven today, the effervescent fragrance of cinnamon and ginger filled the kitchen and had my wheels involuntarily turning over thoughts of the holidays… “Siiilllllver and gollllld, silllllver and golllllllld…!” But like, pump the breaks, right?!, because even Thanksgiving is still a good two weeks away.

This recipe is inspired by my high school art teacher (who ROCKS by the way), who shared a plateful at her most recent art show in Milwaukee. I found myself unable to stay away from the damn dessert table, possessed by the power of… I don’t know, chewy, delicious gingery cookies I guess. I definitely had more than three at the show and pocketed two more for the drive home – I know, so bad.

These will spice up any occasion, and right now I’m thinking Thanksgiving dinner. While I personally think they’d do a nice complement to the Christmas dinner table, I can’t wait that long.

Enjoy, dear friends!

CHEWY MOLASSES GINGERSNAPS

Ingredients
¾ c. shortening
½ c. white sugar
– ½ c. brown sugar
1 egg
– 
⅓ c. molasses
2 c. flour
1 t. cinnamon
½ t. ground ginger
– 2 t. baking soda


Directions
– Cream together shortening and sugars using a hand mixer. Add the egg and molasses and beat until smooth. Add in the remaining ingredients and blend.
– Form dough into 1″ balls and roll in white sugar to lightly coat. (I found that the dough is easier to work with if slightly chilled.)
– Place on a lightly greased cookie sheet and bake at 350′ for 8-10 minutes.
– Cool on a wire rack, and try a few to make sure they’re good. *wink*

 

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