Prep 10 mins
Cook 12 mins
these are fast and crispy...5 cookies is equal to about 2.5gr of fat...nice with a cup of tea... Update note: I also added today 3 tablespoons cocoa powder made a really nice cookie. So this recipe can give you two different cookies. I also on some of them rolled into powdered sugar instead of the granulated and make it look like a crackled chocolate gingersnap. Very nice.
- 1 cup firmly packed dark brown sugar
- 3⁄4 cup granulated sugar
- 1⁄4 cup molasses
- 1⁄4 cup crisco vegetable shortening
- 1 tablespoon room temp. butter
- 1 large egg
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons ground ginger
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 cup cold coffee (or water)
- Preheat oven to 350 degrees F.
- In a large mixer bowl combine, butter, shortening, sugars, molasses, egg, and vanilla.
- Beat well about three minutes.
- Measure in another bowl, spices, flour, baking soda, and salt.
- Pour dry ingredients into low speed moving mixer bowl, with the wet creamy ingredients, as it is combining add the cold coffee, and beat until all comes together to a stiff dough.
- That will only be a minutes-- Roll small tsp, size balls and dip into extra granulated sugar, and place on parchment lined sheet.Flatten to 1/8 inch thick with a sugared bottom of a glass.
- Bake 11- 13 minutes-- Edges should be brown-- Cookies crisp upon cooling.
- Note-- bake a few to get the crispness you desire-- under done can give you a chewy centre core-- or overdone could give you a crunchy hard cookie-- I always test bake.
- these cookies puff up and spread rounder.
- the puffiness goes flat at end of baking time-- to a flat crisp cookie-- Also Taste test, to see if you have enough spicey ginger taste, or would like to add more.
- Baker always gets the best end of the wooden spoon--.
- This dough freezes very well into logs also. Just slice then roll each slice into a ball and dip into sugar. Press down just lightly as cookie flatens when fully baked.
Really good and easy to make. I didn't change a thing this time, but next time I'd cut back a little on the sugar and add a little more ginger and cinnamon. Thanks for sharing.
The taste was awsome. The only thing I changed was "smart butter" instead of vegetable shortening. They were a little to hard for me though. I even cut the cooking time down to 10 and then 9 1/2 minutes. I like crispy, but these were to crispy.
Delectable Gingersnaps! Though the recipe makes a substantial amount... they disappeared fast. Will be checking out andypandy's other cookie recipes to replace them.