Wednesday, December 21, 2011


These are the most addictive cookies I have ever eaten.They are great with a cup of milk or a hot cup of ginger tea. I prefer crisp ginger biscuits to the soft chewy version. These cookies remind me of the cookies I used to eat in Bangalore. My cousin was a huge fan of ginger cookies and would munch them with her endless cups of tea.

I have made a couple of batches of these cookies this season. In the first one I used vegetaCheck Spellingble oil and then King Arthur website had a recipe for gingersnaps with shortening so I gave that a shot. The recipe here is the one from King Arthur and I am very pleased with them.

Preheat your oven at 375 F


1 cup sugar
2 and 1/3 cup all purpose flour
3/4 cup vegetable shortening
2 and 1/2 tsp powdered ginger
1/2 tsp powdered allspice
1/2 tsp powdered cloves
1 tsp cinnamon
1 egg
1/3 cup molasses
2 tsp baking soda
1/3 tsp salt

powdered sugar coating

1/3 cup sugar
1/2 tsp ginger
1/4 tsp allspice

In a mixing bowl add the vegetable shortening, molasses, egg and sugar. Mix until it is incorporated. Add the flour, baking soda, spices and salt in a separate bowl. Mix together and add the dry ingredients to the shortening, molasses mixture. Mix thoroughly to form a stiff

Measure out portions with a melon baller or a measuring teaspoon. This will result in more uniform sizes. Roll each portion to form a ball.

Mix the ingredients for the powdered sugar coating in a shallow bowl. Roll the balls in this mixture and place on a cookie sheet covered with parchment paper. Place these balls about an inch apart.

Bake in the oven for 11 to 13 minutes.

Take out and cool for crispy, delicious cookies.

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