I'm searching for the perfect ginger snap. I tried these tonight. I love the texture - crisp and soft in the middle. Very buttery - yum! The cookies could be spicier.
I'll continue to look. Obviously right butter to flour ratio. Just want more molasses and spices.
found on The Cast-Iron blog
Ingredients:
3/4 c shortening
1 c white sugar, plus a bit extra
1 egg
1/4 c molasses
2 c flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1. Cream the shortening and 1 cup of sugar; add the egg and molasses and mix until creamy.
2. Mix the dry ingredients together and add the dry to the wet and mix until you get something that looks like cookie dough.
3. Lightly grease a couple of baking sheets, or line them with parchment paper. Make 1.5 tbs balls of dough and roll in some white sugar. Place the dough balls about 1.5" apart on the baking sheet. Press each ball down gently with a fork.
4. Bake for 10-12 minutes (watch them after 10 minutes!) in a 375ºF oven. Let cool, then devour them all and share them with no one. No no. I didn't mean that. I mean wrap them up and give them to friends and family in the spirit of the season.
