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Ginger snaps are sometimes hard, flat dry things albeit with great flavor, but Colin's mom knows what she is doing. Hers are super chewy and soft, baked in balls of dough rather than flat cookies. Giving everyone a a run for the money in the best cookie in the world contest and, in this case, I got the recipe. Yep, there it is, the much maligned but delicious dirty little secret of foodies everywhere. Crisco. Huge thanks to Mrs. MacLauchlan (and her son Colin!) for sharing her secret.
- Mix all ingredients together at one time with your hands. Form into balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375* for 8--10 minute For a chewy cookie, bake the minimum amount of time.
- Makes 3--4 dozen.
The first batch to come out of the oven were a little too soft for my taste. I may have measured too much crisco or molassas. I added maybe a quarter cup of flour to the rest of the dough. All my boys loved them. Also, I must confess that I used my new awesome empire red mixer which might have contributed to the over-mixed, super softness on the first pass. I made about 36 cookies last night. When I came home from work early today, my 3 boys had wiped them out. My picky first grader thought these were the best cookies ever. I have a new batch in the oven as I write this to take to neighbors and family today (Christmas Eve).
This was my first attempt at making Ginger Snaps and I'm so glad I did! I was a bit hesitant about mixing all the ingredients together at once, but the dough was pliable and easy to work with. I did have to score my cookies and let mine bake about 12 minutes. I got two full cookie sheets (about 30 cookies) and they were delicious!! Crispy on the outside and chewy in the middle. Thanks for this great recipe!!