Snappy Ginger Cookies

These cookies have become my signature piece. In a way. Anytime that I show up to school with a container filled with cookies for friends, it’s most likely Ginger Snaps and I’ve gotten a name for myself because of this. I’ve gone through multiple recipes trying to find the ultimate Ginger Cookie recipe, and currently, this is it. Something I will never get tired of is the delighted faces of people as they see my baked goods, the flutter of eyelashes, and the moans of delight (mostly from girls) as they ask for another cookie. I love making other people happy and these cookies definitely accomplish it. With ginger, and hints of ground cloves, cinnamon, and the deep color of molasses, these cookies are satisfying in every way. I hope you learn to love them just as much. I would also like to thank all of my friends and family for constantly encouraging me as I bake and cook, your delight and satisfaction is the best thank you I could ever receive.

These cookies are soft enough to chew and savor, but crispy enough to snap and dip into coffee. My forever favorite part of making these is creaming the butter and sugar. It’s so simple, and yet it tastes *so* good. It’s also equally satisfying to watch all of the dough clump together in the mixer; from watery molasses and dry flour to a blob of tastiness that is extremely tasty. It’s a relatively simple recipe, and extremely reliable. I hope you enjoy them <3

DIRECTIONS:

1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
   *Mixing the dry ingredients together and then adding them into the wet ingredients is definitely the easiest. You don’t get as much leftover ingredients stuck at the bottom, but you should still check to make sure there is nothing left over. I usually mix it all together in the mixer, but it depends on how big yours is.*
2. Shape dough into 1-inch balls; roll in sugar.
   *I just grab a small handful, roll it into a ball, and put it on the baking sheet. These cookies do expand a fair amount, so space them out a bit, but the size of the balls will determine the size of the cookies.*
   Place 1 1/2 inches apart on an ungreased cookie sheet.
   *Again, you should make a batch of 2-3 cookies to make sure they don’t spread too much. The sugar is optional but does give them a little *glisten*. I usually opt away from this so as there is less sugar.*
   *to make giant cookies, shape into 2-inch balls, roll in sugar and place 2 1/2 inches apart.*
3. Bake in a 350F oven for 11 to 13 minutes until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.