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Mabel’s Ginger Snaps Cookies
This ginger snap cookie recipe is a heritage recipe handed down by my grandma’s aunt. The cookies are crispy and sweet and have the perfect amount of spice.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
- 4 1/2 cup flour + more for rolling out
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/8 teaspoon salt
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 2/3 cup molasses
- 1 teaspoon soda
- 1 tablespoon warm water
- 1 teaspoon vinegar
In a medium bowl, sift together the flour, cinnamon, ginger, and salt and set aside.
With a stand mixer or hand mixer on low speed, beat the butter until creamy and whipped.
Add the sugar and beat on high until the mixture is pale yellow and fluffy. Scrape down the sides of the bowl periodically.
Turn the mixer to low and add the eggs one at a time beating for 20 seconds after each addition. After both the eggs have been added, continue beating for 2 more minutes.
Add the molasses and mix well.
In a small bowl, dissolve the soda in the warm water and then add the vinegar. Let it foam well - directly from the recipe card ;)
Add the soda mixture and flour mixture and mix on low until fully incorporated and a stiff dough is formed.
Cut the dough in half, shape into rectangles and wrap and refrigerate for a minimum of 2 hours and up to 8 hours.
Heat oven to 375˚ F
On a lightly floured surface, parchment paper, or silicone mat, roll the dough out to 1/4” thick. Cut into desired shapes and bake for 8 minutes. If you roll the cookies the parchment or silicone mat, remove the scraps from around the cookies and transfer directly to baking sheet.
Serving: 1g | Calories: 72kcal | Carbohydrates: 11.1g | Protein: 1g | Fat: 2.48g | Saturated Fat: 1.7g | Cholesterol: 11mg | Sodium: 41mg | Fiber: 0.2g | Sugar: 4.5g