Making Ginger Snaps

Ginger Snaps (recipe below) Maw has been making these cookies for at least forty years, but can’t remember the origin. It doesn’t matter, because after that long, it is HER recipe. She owns it. She brings Ginger Snaps to lots of events. Even if there is a dessert planned, like a birthday cake, she still brings cookies (of any kind) and they get gobbled up every time. What we learned from making this video: • Using butter instead of Crisco is A-OK. • If you want a chewier cookie (like Alice does), take out of oven a little earlier. • We said we would look up “crackle” when it comes to a cookie. From Cooks Illustrated - “Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.” • These cookies are really good served warm, with Chai tea. Please hit that subscribe button, give us a “like” if it suits you, ring the bell so you get notified the next time we drop a video, and make these cookies. They are easy and so yummy. Thank you and ENJOY! RECIPE Ginger Snaps ¾ C Crisco (or butter!) 1 C Granulated Sugar (Plus more for dipping) 1 Egg ¼ C Molasses 2 C Flour 1 T Ginger 2 t Baking Soda 1 t Cinnamon ½ t Salt Beat until creamy, Crisco, granulated sugar, egg, and molasses. Add flour, ginger, baking soda, salt, and cinnamon. Mix well. Shape into balls the size of a walnut. Dip top in extra sugar. Place on cookie sheet. Bake 8, or 10-12 minutes at 350˚.