Before you start your New Year’s resolutions and give up gluten, or start a juice cleanse, or beg your friend Tom to cook you healthy food for a week… Can you guess which one I plan to do?
My Aunt Katherine is FAMOUS for these ginger snaps. And by “famous,” I mean that my cousin Stuart told me they are awesome, so I decided to make them.
The trick to making these is to use fresh ginger. If that sounds intimidating, it isn’t. I legit Googled how to do it, because I’d never grated ginger before, and found this weird but also helpful video. All you need is a piece of ginger and a cheese grater. It’s super simple, and it made the cookies really have that fresh ginger kick to them.
I put these out as part of the dessert for a dinner party, and needless to say they went FAST. I made them small enough, so that you don’t feel too badly about having two. Or three. Or as many as you can cram into your mouth.
Also, this recipe makes a solid 4 1/2 dozen, so they make a great gift to send people home with as well.
1 cup sugar.
2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon ground cloves. 1 teaspoon ground cinnamon. 1 teaspoon ground ginger.
1 teaspoon baking soda.
3/4 cup Crisco.
1/4 cup molasses.
1 egg, slightly beaten.
Combine dry ingredients. Add Crisco and mix together until crumbly. Add molasses and egg. Mix until well blended. (I make mine in the food processor.)
Form dough into 1 inch balls. Roll in sugar. Place on ungreased cookie sheet. Press slightly to flatten a little. (I use the bottom of a glass, dipped in sugar)
Bake at 350 degrees for 10 minutes.