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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ginger snaps are sometimes hard, flat dry things albeit with great flavor, but Colin's mom knows what she is doing. Hers are super chewy and soft, baked in balls of dough rather than flat cookies. Giving everyone a a run for the money in the best cookie in the world contest and, in this case, I got the recipe. Yep, there it is, the much maligned but delicious dirty little secret of foodies everywhere. Crisco. Huge thanks to Mrs. MacLauchlan (and her son Colin!) for sharing her secret. Ingredients:
1/4 cup molasses |
1 cup sugar |
1 egg |
3/4 cup crisco shortening |
2 cups flour |
1 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon clove |
1 teaspoon ginger |
Directions:
1. Mix all ingredients together at one time with your hands. Form into balls and roll in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375* for 8-10 minute For a chewy cookie, bake the minimum amount of time.
2. Makes 3-4 dozen.
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