Crisp gingersnaps
Thin molasses cookies that truly snap, made with shortening and a cinnamon-sugar crust.
Prep20 min
Cook13 min
Rest10 min
Oven190°C
Servings30
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 140 g vegetable shortening rounded
- 200 g granulated sugar rounded
- 2.5 g fine salt rounded
- 10 g baking soda rounded
- 50 g whole egg, 1 large egg rounded
- 115 g unsulphured molasses rounded
- 280 g plain flour rounded
- 4 g ground ginger rounded
- 1 g ground cloves rounded
- 3 g ground cinnamon rounded
- 50 g granulated sugar for coating rounded
- 3 g ground cinnamon for coating rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 190°C and line two baking sheets. Mix the coating sugar and cinnamon in a shallow bowl.
- Beat the shortening, 198 g sugar, salt and baking soda until evenly combined. Beat in the egg, then the molasses.
- Add the flour, ginger, cloves and dough cinnamon and mix to a smooth, fairly stiff dough.
- Portion teaspoon-size balls, roll in cinnamon sugar and place 5 cm apart.
- Bake for 11 minutes for crisp edges with a slight bend, or 13 minutes for fully crisp cookies. Cool on the tray for 5 minutes, then on a rack until completely crisp.
Notes
- Vegetable shortening is deliberate: butter produces a softer cookie and will not give the same clean snap.
- The cookies finish crisping as they cool. Store only when completely cold so trapped steam does not soften them.
- Use unsulphured molasses. Blackstrap will taste substantially more bitter.
- Contains egg and wheat. Check the shortening label if dairy-free preparation is essential.
Sources consulted
Sources consulted
From Christoph Mayer