I’ve been in search of a GREAT crispy, REAL Ginger tasting gingersnap for years now. Many recipes on the internet claimed to be THE best one. One recipe even claimed to be the recipe for the old, hot gingersnap that Nabisco used to sell.
Huh! That was a laugh.
That recipe had way to much sugar for my liking, so DO be careful to use LESS than the 1 cup of mixed sugars rather than more than.
Many of the recipes had from one tablespoon of ground ginger to three tablespoons. I couldn’t even taste the ginger, rather only the molasses. I tried steadily increasing the ground ginger to the point that it was a waste of time, so started using minced ginger instead. The minced ginger change the consistency of my dough, so… back to dried ground ginger I went, increasing it substantially.
SECRET: To make these cookies crisp, I used clean bacon drippings in place of butter… and, to by-pass GMO flour, I use spelt flour instead of all-purpose flour.
¾ cup salted butter, softened
½ cup granulated white sugar
½ cup brown sugar, packed
1 large egg
½ cup molasses
2 teaspoons white vinegar
1 teaspoon vanilla
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
¼ cup ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
This makes about 68 cookies making them the size shown in the photo.
Left sitting out over night will help make these cookies even crispier!
If you like this revision (29 March 2015), PLEASE… comment below AND share!
Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.