Ginger Snap Cookies For The New Year

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?

Anyway, before you start all that, you should make these cookies as your final hoorah.
Ginger Snaps

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.

Ginger Snap Recipe

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.

What you’ll need:

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.

Directions (verbatim from my Aunt):

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.