Well, this past weekend while visiting my fam, I was going to make a batch for my Nana since she was feeling a bit under the weather. I have never made them before and thought it would be a good chance to try it out on her (she, like Mike, will eat anything).
I found this gingersnap recipe online and as I was gathering my ingredients, I realized that I didn't have ground ginger...only the most important flavor in gingersnaps. But, no worries! I had plenty of cinnamon (which I actually like better than ginger) and decided to do a switch-a-roo.
Since cinnamon is just as "spicy" as ginger and works well with the molasses, my new creation turned out AWESOME. I think Mike was as big a fan as Nana.
The best news? These "Cinnamonsnaps" also freeze like a champ if you make a big batch but don't want to eat them all at once!
Cinnamonsnap Cookies
Print this recipe!
Preheat oven to 350 degrees F. Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses.
Add 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Stir in the remaining flour mixture, and mix together until a soft dough forms. Refrigerate for about 10 minutes to harden the dough just a bit.
Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in sugar, and place 2 inches apart on an ungreased baking sheet (or on a silpat).
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. They will still be chewy, but will harden a bit upon standing.
Cool cookies on a wire rack. Store in an air tight container.
They taste great solo or even better with a glass of cold milk!
Enjoy!
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