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
- Preheat oven to 350° F.
- In a large bowl, cream butter and sugars until smooth.
- Add in egg, molasses, vanilla and vinegar and stir until smooth.
- Put flour, baking soda and spices in a sifter.
- Add sifted ingredients to the butter mixture and mix until WELL blended. Using a sifter will ensure the spices blend easier and without lumps.
- Form the cookie dough into small balls (about 1 inch in diameter) using the palms of your hands, and arrange the balls approximately two inches apart on cookie sheets.
- Place about 3 tablespoons of white granulated sugar (not listed above) in a saucer, and with a small flat-bottomed glass, gently flatten each ball, being sure to dip the glass into the saucer of sugar after EACH use. This is so that the dough will not stick to the glass.
- Place cookies in the oven for 6-8 minutes.
- Cool on cookie sheets 2-3 minutes and then move cookies to a wire rack and let cool completely.
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!