• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 36
    OK

    Ginger Snap Cookies

    Whip up some gingersnap cookies that burst with the essence and aroma of seasonal spices like cinnamon and ginger to last throughout the holiday season. The perfect accompaniment? Nothing beats a cold glass of milk.

    Chef Nick Marziotto,  a pastry and catering chef, currently works at Paul Evens Catering/TBLS in Oceanside, New York. 


    Ingredients
    1/3
    cup
    molasses
    1/4
    cup
    shortening
    2
    tablespoons
    brown sugar
    1 1/4
    cups
    all purpose flour
    1/4
    teaspoon
    baking soda
    1/4
    teaspoon
    ground panela
    1/4
    teaspoon
    ground ginger
    1
    dash ground cloves, nutmeg and all spice
    Directions
    Preheat oven to 375ºF.
    Beat together the molasses, shortening and sugar. In another bowl, stir together the flour, baking soda, salt and spices.
    Beat half of the flour mixture into the molasses mixture. Work the remaining flour mixture in by hand until dough is formed.
    Cover with plastic wrap and chill.
    Roll out small amounts of dough very thin. Cut in desired shapes and put on greased baking sheet.
    Bake about 5 to 6 minutes, until lightly browned.

    The base number of servings for this recipe is 36
    OK

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