I believe these cookies are the first ones Rory ever baked for me. She got the recipe from her mom. I don't recall having a ginger snap before but I'm a huge fan of these.
The recipe involves a number of ingredients and makes a pretty doughy batter. I wouldn't want to mix this up by hand, a stand mixer is highly recommended.
Ingredients:
1.5 cups Crisco
2 cups sugar
2 large eggs
2 TSP vanilla
1/2 cup molasses
2 TSP cinnamon
2 TSP nutmeg
2 TSP cloves
2 TSP ginger
2 TSP salt
4 TSP baking soda
4 cups of flour
Preheat oven to 375.
Cream the sugar and Crisco until smooth. Add eggs one at a time until blended. Add vanilla and molasses, mix well. Add spices and then baking soda. Gradually add the flour until it's all combined. Make sure to stop the mixer every once in awhile and scrap down the sides of the mixing bowl.
Roll the dough into little balls and roll in sugar. Rory decided to be festive and used green and red sugar. Place dough balls on a greased cookie sheet and bake for seven to seven and a half minutes. Place on a rack to cool. This recipe make a buttload of cookies.
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