Small Batch Crispy Ginger Snaps
These small batch crispy ginger snaps bring in all the warmth of ginger, clove and cinnamon that make these fall cookies a fall favorite!
Servings 2 dozen
Ingredients
- ¾ cup shortening
- 1 cup sugar
- 1 egg
- ⅛ tsp. salt
- ¼ cup molasses
- 2 cup flour
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1½ tsp. baking soda
- ½ cup sugar (for rolling)
Instructions
- Preheat the over to 350 degrees F.
- In a large bowl, cream shortening and sugar. Add the egg and molasses and mix well.
- In a medium bowl, combine flour, cloves, cinnamon, baking soda, ginger and salt. Whisk together.
- Add the dry ingredients into the wet ingredients. Mix until the dough comes together and remember to scrape the sides.
- Chill dough in the fridge for at least 20 minutes before moving on to the next step.
- Roll the dough into 1-inch balls, then roll in 1/2 cup sugar. (I add my sugar to a small bowl and roll 4-5 balls at a time.) Place on a cookie sheet with a silicone baking mat.
- Bake for 12-14 minutes. You will know when they are done when they are slightly more brown around the edges.
- Remove from the oven and let cool on the pan for 1-2 minutes before moving to a wire rack to cool completely.
- Store the cookies in a sealed container for 5-7 days. If they start getting hard, you can place a piece of bread in with the cookies. They will absorb the moisture from the bread and soften up.