These are not your grandma’s ginger snaps. Unless your grandma is a tattooed Harley-rider who opens beer bottles with her teeth and can bench press a rhino. These snaps have a pretty good kick to them and a heat that creeps up on you. You can of course tone down the spice when you make yours, but where’s the challenge in that?
Servings: 4 dozen
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
3/4 C shortening
1 C brown sugar, packed
1 tsp baking soda
1 tsp ginger, ground
1 tsp cinnamon, ground
1/2 tsp cloves, ground
2 tsp black pepper, ground
2 tsp cayenne pepper, ground
1/4 C light molasses
1 egg
2 1/4 C all-purpose flour
1/4 C turbinado sugar
Preparation
- Preheat oven to 375 F
- In large bowl, beat shortening with an electric mixer on medium-high for 30 seconds
- Add brown sugar, baking soda, ginger, cinnamon, cloves, black pepper, and cayenne pepper. Beaton medium to high speed until combined.
- Beat in molasses and egg.
- Beat in as much flour as possible with the mixer. Stir in remaining flour.
- Shape into 1-inch balls and roll in turbinado sugar
- Place 2-inches apart on un-greased cookie sheet and bake 8-10 minutes or until edges are set and tops are slightly cracked.
- Cool on cookie sheet 1 minute before transferring to wire rack to cool completely.
Nutrition Facts
Calories: 78
Fat (g): 3
Carbs (g): 11
Protein (g): 1
Cholesterol (mg): 4
Sodium (mg): 31
Potassium (mg): 12
Fiber(g): 1
Sugar (g): 6
Vitamin A (%): 1
Vitamin C (%): 0
Calcium (%): 1
Iron (%): 1
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.