What a great recipe for this month’s Fantastic Bake Along. I was so excited to see that we were going to be baking Ginger Snaps. I had never baked them before but I do love eating them. There’s just something about a ginger snap that makes me all warm and fuzzy!
Ginger snaps are the kind of cookie that usually isn’t my first choice. Obviously anything with chocolate or chocolate chips is the first thing I think of when I’m going to bake cookies. But every time I do eat a ginger snap I always think – these are delicious, why don’t I eat them more often.
That’s why I was so excited to see this recipe for our Fantastic Bake Along this month. It was a great choice all around. I have never baked ginger snaps before and I love trying new recipes. Plus I ❤ ❤ ❤ Mary Berry!
These were very easy to make but I have to confess – I searched on All Recipes to find a recipe that was similar to Mary Berry’s but already had all of the ingredients in US measurements. 😀
I was incredibly proud of how pretty these cookies came out. They are absolutely beautiful and hubby even said that they look like “store bought” cookies. But boy oh boy they did not taste like store bought – home baked is 100% better. A nice light crispiness on the outside and a soft bit of chewy in the middle.
I’ll be taking my Paul Hollywood Handshake now – thank you very much! 😀
Here is the recipe that I used courtesy of allrecipes.com. The only change I made was that I used butter instead of shortening.
Grandma’s Gingersnap Cookies
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
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