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Is it too early for Ginger Snaps? This is a cookie we love, but for some reason it seems to be a fall/holiday type cookie. It takes a bit (just a bit) more time than a drop cookie but it's so worth it! This recipe is from the new Fraiche Food Fuller Hearts cookbook. Here is my review. This recipe has really good flavour - perfect really, it's easy, just 1 bowl - what's not to love about that but. . . here is my problem with this recipe. The pictures in the book show a beautiful puffed up ginger snap. My first try, is the very flat cookie (black background picture) - this cookie spread so much! It was delicious but I was disappointed in the result. So, I tried the cookie with shortening (2nd picture) and the result was closer to the book picture. Now, don't get me wrong, I love this recipe (with the shortening), it's a really good cookie but I find it slightly annoying when they don't look like the picture in the cookbook - anyone else feel the same? If you try this and you use the coconut oil, let me know if you're results were the same as mine - I'd love to know!
Let's get to the recipe . . .
Ginger Snap
Cream together
3/4 c. solid coconut oil (or use 3/4 c. shortening)
1 c. sugar
Add in
1 egg
Beat until light and fluffy
Add in and mix until combined
1/4 c. fancy molasses
Add in and mix
1 3/4 c. flour
1 tbsp. ground ginger
2 tsp. b. soda
1 tsp. cinnamon
1/2 tsp. salt
When combined,
Scoop out cookie dough and roll into balls.
Put some sugar on a plate and roll the cookies in the sugar.
Place on a cookie sheet (leave lots of room, they spread)
Bake at 350 for about 7 minutes, or until they are golden and slightly darker around the edges.
Enjoy!
