Gingersnaps
Gingersnaps are a crispy and aromatic treat, perfectly embodying the rich flavors of molasses and ginger. With a hint of cocoa and M-K Pure Vanilla Extract, these cookies offer a multi-layered taste experience with each bite. The snappy crunch makes them an ideal pairing with a hot cup of tea or coffee. Whether served during the festive season or as a daily snack, Gingersnaps remain a timeless classic that warms the soul and delights the palate.
Ingredients
- 1/2 c. Shortening
- 1 1/4 c. Sugar
- 1 Egg
- 3 T. Light Molasses
- 1 1/2 tsp. Vinegar
- 1 1/2 tsp. M-K Pure Vanilla Extract
- 2 1/2 c. Flour, sifted
- 1 T. Cocoa
- 1/2 tsp. Salt
- 1 1/2 tsp. M-K Ground Ginger
- 1 1/2 tsp. Baking Soda
- 1 1/2 tsp. Hot Water
Directions
- In a mixing bowl, cream together the shortening and sugar until well combined.
- Blend in the egg, light molasses, vinegar, and M-K Pure Vanilla Extract.
- In a separate bowl, sift together the flour, cocoa, salt, and M-K Ground Ginger.
- Gradually add half of the sifted dry ingredients to the creamed mixture.
- Dissolve the baking soda in hot water and mix it into the batter.
- Gradually incorporate the remaining dry ingredients.
- Chill the dough for several hours until it is thoroughly firm.
- Preheat the oven to 375°.
- Roll about a rounded teaspoon of dough into small balls and place them on an ungreased cookie sheet.
- Bake for 10 to 12 minutes or until the cookies are set and slightly firm.
- Allow cookies to cool on a wire rack.
