Nothing says good old-fashioned cookies quite like these gingersnaps. They’ll take you back to the days when your grandma pulled a fresh batch of cookies out of the oven and you devoured them with a glass of milk while they were still warm and gooey.
Serving size 30–40 cookies
These gingersnap cookies are easy to make and will stay fresh for days. Serve them warm right out of the oven or pack them up for a lunchtime treat.
- 1 cup brown sugar
- 1 cup shortening
- 1 egg
- 1 cup dark molasses
- 1 tablespoon white vinegar
- 4 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F.
- In a medium bowl, beat the brown sugar and shortening together until creamy. Add in the egg, molasses and vinegar. Mix until completely combined.
- In a large bowl, combine the flour, cayenne, baking soda, salt, ginger and cinnamon.
- Slowly pour the wet ingredients into the dry ingredients, stirring constantly.
- Wrap the dough in plastic wrap, and store it in the fridge for two hours.
- Lightly flour a cutting board and rolling pin. Roll the dough flat. Use the rim of a round glass to cut out the cookies. Poke holes in the centre of each cookie with a fork. Transfer the cut-out cookies to a greased baking tray.
- Place the tray in the oven and bake for 8–12 minutes, depending on the thickness of the cookies.
Note: To make the most of your dough, form scraps into a ball and roll it flat again to make more cookies until dough is used up.