I know, I know. When was the last time I posted a recipe?! This blog used to be all about recipes – but suddenly it’s become about eating, weekends, relaxing, being a mom and running. In all honesty, I haven’t had much time to bake lately. And when I do find time to bake, finding time to write down the recipe is waaaay last on my list.
BUT when I made these gingersnaps, I knew I had to share them. They were easy and so perfect to make now – right before the holidays – and any time of year! They’re quick to make, make enough to share (mine made about 33) and the best part – they taste great! I’d never tried to make gingersnaps before because I know I can always buy them if I want; but I highly recommend you make these. I’m so excited to bake them again and try different add-ins next time – candied ginger, dried cranberries, etc.
Here’s what you need:
- 3/4 cup shortening
- 1 cup granulated sugar, plus 3 Tablespoons for rolling
- 1 egg
- 2 Tablespoons molasses
- 2 Tablespoons honey
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
Here’s what you do:
- Preheat the oven to 350 degrees and grease a baking sheet. (Or use a nonstick surface, I like to use my silat and they don’t need greasing)
- In a small bowl, combine flour, baking soda, ginger, cinnamon and salt. Set aside.
- In a large bowl, cream shortening and 1 c. sugar. Add in egg, molasses and honey and continue to mix until combined.
- Slowly add in flour mixture to sugar mixture.
- Roll dough into small, Tablespoon-ish size balls. Dip balls into the 3 Tbs. granulated sugar and place onto baking sheet. Bake until light brown, 12-14 minutes. Cool completely on wire rack.
- Enjoy! Makes about 30-36 cookies.
Some questions for you:
- Are you a ginger fan? Yes! I love everything ginger. ginger tea. pickled ginger. gingersnaps. gingerbread. ginger candy. yum yum yum!
- What’s on your holiday baking list?