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Jamaican Ginger Snap Cookies
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Description
Whenever I made gingersnap cookies they seemed too sweet and with no ginger taste. So here is my gingersnap cookie. I’m no longer wondering where the ginger went.
Ingredients
- 2 Cups Flour
- 2 Tbs. Ginger (don't Be Afraid)
- 2 Teas. Baking Soda
- 1 Teas. Cinnamon
- 1/2 Teas. Salt
- 3/4 Cup Shortening
- 3/4 Cup White Sugar
- 1 Whole Egg
- 1/3 Cup Molasses
- __
- In A Small Separate Bowl
- 1/3 Cup Of White Sugar
- 1 1/2 Tbs. Ginger
Preparation
In a bowl, blend flour, ginger, baking soda, cinnamon and salt.
Beat shortening until creamy; gradually add sugar, then add egg and molasses.
Blend in 1/3 of flour mixture until blended, then add rest of flour mixture until a soft dough forms.
Pinch off a 1 or 2 inch piece of dough roll into a ball and then drop into bowl with the sugar and ginger that has been well blended.
Roll ball until well coated and place on cookie sheet about 2 inches apart.
Bake at 350F for 12 – 15 minutes.
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RestrainedChaos on 8.19.2009
I cannot wait to try these! The more ginger, the better, in my opinion.