Ginger Snap Cookies

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Now let me start off by saying ginger snap cookies are my favourite cookie by far. There are no types of ginger cookies that I don’t like but these have become a fast favourite of mine. Although the ginger and cinnamon are not all in your face they have a slow build so even after you finish the cookie the flavour just keeps coming.

What you’ll need

  • 2 cups of flour

  • 1 1/2 tablespoons of ground ginger

  • 2 teaspoons of baking soda

  • 1 1/2 teaspoon ground cinnamon

  • 2/3 cup shortening

  • 1 cup white sugar

  • 1/3 cup dark molasses

  • 1 egg

  • optional: white chocolate for dipping

What to Do

  1. Preheat oven to 350

  2. Combine flour, ginger, cinnamon, into a mixing bowl and stir until combined,

  3. In a separate bowl mix the shortening until creamy.

  4. Add egg and molasses to shortening and mix until combined.

  5. Mix flour into wet mixture 1/3 at a time.

  6. Once all mixture is combined roll the dough into one-inch balls using your hands.

  7. Place balls two inches apart on a parchment-lined baking tray and bake for 10-13 minutes.

  8. Allow cooling before removing from tray and dipping in white chocolate.

  9. Optional: I heated white chocolate chips at 30 min intervals string each time until the chocolate was smooth and dippable.

Chelsea McKendry