Gingersnaps with a Kick Recipe #2

So, this is the alternate recipe to my original Gingersnaps with a Kick.  I substituted (yes, I know the original said NO subs, but I was craving some of these cookies) shortening for the butter.  They actually turned out just about the same…really good. 

I’m also uploading the video on Youtube so take a peek.  It’ll be on my Channel:


2 C. flour

1 -1/2 tsp. ground ginger

1 tsp. cinnamon

1 tsp. baking soda

2 tsp. ground cloves *

1/4 tsp. salt

1 stick of butter (no substitutions!)

1-1/4 C. sugar

1/4 C. black-strap molasses

1 egg

In medium bowl, combine flour, ginger, cinnamon, baking soda, cloves and salt and set aside.

In large bowl, combine butter, 1 C. of the sugar, molasses, and egg until light and fluffy. Mix in the flour mixture on low until well combined.  Cover bowl and refrigerate for about one hour (or even overnight)

Preheat oven to 350 degrees.  Roll dough into 1″ balls and roll in the remaining 1/4C . of sugar.  Place about 2″ apart on ungreased baking sheets.  Bake for about 10 minutes or until the bottom is slightly darkened and the top barely starts to crackle.  DO NOT OVER BAKE!  Let cookies sit on baking pan for 1 minute and then remove to wire racks to cool completely.

Makes about 3 dozen


4 thoughts on “Gingersnaps with a Kick Recipe #2

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