Prep 10 mins
Cook 10 mins
The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours.
- 1 cup packed brown sugar
- 3⁄4 cup sugar
- 1⁄4 cup molasses
- 1⁄4 cup shortening
- 1 tablespoon butter, softened
- 1 egg
- 1⁄2 teaspoon vanilla
- 2 1⁄2 cups flour
- 2 teaspoons baking soda
- 2 1⁄2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄4 cup cold strong coffee or 1⁄4 cup water
- Preheat oven to 350°F.
- Cream together first seven ingredients until smooth.
- In another bowl combine dry ingredients.
- Pour the dry mixture into the wet mixture.
- Mix well.
- Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
- Cut ball into 4 equal pieces.
- Divide each pieces into 12 equal pieces.
- Wet the palms of your hands slightly while doing the next step.
- Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
- (about 1/8-inch thick).
- Place on a greased cookie sheet.
- Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
- Makes 4 dozen cookies.
- This recipe is a good"freezer".
- Roll dough out into 4"logs".
- Double wrap in plastic film and freeze.
- To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.
My only complaint is that they weren't snappy like a ginger snap should be. However, they were delicious, and my friends devoured them. I used powdered egg replacer mixed with water and a butter substitute to make them vegan, and that worked fine. Next time I'll cook them for a little longer and make sure they're 100% cool before putting them away so they get nice and crispy. Thanks Aroostook!
Everyone loved these cookies. They are pretty fool proof to make too. I substituted margarine for the shortning (had to add a little extra flour), but the recipe adapted beautifully!
Delicious! I'm vegan so I used a powdered egg replacer and margarine, but the recipe still came out absolutely terrific! Much better than what you buy in the grocery store:)