Ginger Snaps…or Claps

These cookies are D-E-L-I-C-I-O-U-S!!! I still remember when Mrs. Beverly would buy gingersnaps in a brown bag at the grocery store and bring them to the beach and we would sit on the beach and eat them with yes, strawberry cream cheese. It is so delicious! I haven’t had these homemade ginger snaps with strawberry cream cheese, but I can assure you that it would be fantastic!

…Ginger Snap Recipe…

  • 3/4 cup vegetable shortening
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups sifted all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper (this will help the cookies brown, don’t forget it). With an electric mixer, cream the vegetable shortening and sugar.  Add the egg and the molasses. Sift together the flour, soda, and spices together in a separate bowl.  Add the dry ingredients into the sugar mixture.  Mix until well blended.  Roll dough out into balls about 1 inch (I used my cookie scooper…one of my favorite tools) and then roll the balls in sugar.  Put the balls on the parchment paper lined pans about 1/2 inch a part.  Flatten the balls slightly with your hand. Put in the oven for about 10 minutes.  Do not overcook. They will be soft when they come out of the oven, but as they cool they harden.  Don’t forget about that strawberry cream cheese!!

For the Ginger Claps (as Kyle cleverly named the big ones)..use a bigger cookie scoop or an ice-cream scoop and do the same things to to the cookies as the snaps, but cook for longer (around 14-15 minutes)

Enjoy….Nana and Papa did!



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