While it doesn’t quite seem like the holiday season yet to me, many are head-first in the swing of it all. To help me get into the spirit (especially amidst the hectic side of this time of year + all of my upcoming travel), I’ve been baking up a storm! Cookies always embody the season in my household; thus, there is no better way to kick off November here on the blog than with my homemade ginger snaps!
Ginger snaps remind me of my childhood; my grandmother loves them and often served them to me. They’re perfect with a cup of coffee and while playing a hand of bridge – or, at least, that’s how we eat them in our world!
These are one of my all-time favorites; I love the ginger + molasses – that really makes the cookie for me!
- 2 c. all-purpose flour
- 2 tsp. baking soda
- 1 c. white sugar
- 1 egg
- 1/3 c. dark molasses
- 1.5 tbsp. ground ginger
- 1 tbsp. allspice
- .5 tsp nutmeg
- .5 tsp salt
- 3/4 c. shortening
- Preheat oven to 350 degrees.
- Sift all dry ingredients, minus sugar, together (flour, baking soda, ground ginger, allspice, nutmeg, salt).
- Repeat the above step until blended fully.
- In a mixing bowl, beat the shortening.
- In small batches, add in the sugar; then incorporate the egg and the molasses.
- In the same mixing bowl, again in batches (thirds or fourths), add in the mixture of dry ingredients.
- Roll out cookies into balls in your hands.
- Place on a baking sheet, leaving ample room for the cookies to expand.
- Bake for roughly 8 minutes, cool cookies on a wire rack.
- Sprinkle the top with sugar; enjoy!
Luckily for y’all, I have teamed up with some of my fellow KY bloggers to share their cookie recipes; check them out below, give them some love, and tell ’em that I sent ya!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?
FTC: This is not a sponsored post.