Nabisco's version of this old favorite cookie may not be as big a seller as its much-cloned Oreo. Heck, it's not even close. But if you're a ginger snap fanatic, this recipe will give you a killer clone of the cookie giant's store-bought version that you can whip up in a...uh...snap. And if you're watching the fat, four of these cookies check in with a total of around 2.5 grams of fat. I like to add a touch of fresh ginger to this cookie dough. I also refrigerate the dough overnight to make it easier to scoop. I found this recipe at Top Secret Recipes.
- Preheat oven to 350 degrees.
- Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
- In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
- Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
- Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
- Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
- Makes 120 (10 dozen) cookies.
Cookie made as listed is just sweet, no zingy ginger flavor. I added at least a tablespoon of freshly grated ginger and there is no way it could make 10 dozen cookies. There was just over 3 cups of batter. You have to make them smaller than bite sized to get that many.