By Request - The Recipe for Ginger Snap Cookies at the Walk for Joy

Awesome Ginger Snap Cookies

Read the recipe through before you start baking! It is important that you use exactly the ingredients specified. 

4 cups unbleached, all purpose flour, sifted

2 Tablespoons ground ginger (yes, tablespoons)

3 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ground cloves

3/4 teaspoons salt

3/4 cup UNSALTED, REAL BUTTER, softened

3/4 cup Crisco solid shortening

1 cup sugar

1 cup LIGHT brown sugar (dark brown will make them too soft)

2 eggs

1/2 cup molasses

1/2 hour to 1 hour before baking (this will depend on how warm or cool it is in your home) ...Take the butter and eggs out of the refrigerator so they can come to room temperature.  DO NOT SOFTEN  BUTTER IN MICROWAVE!  This changes the composition of the butter.  Also, use real butter.  Margarine and spreads have a lot of water in them.

1.  In a medium size bowl (not the mixing bowl), whisk together flour, ginger, soda, cinnamon, cloves, and salt.  Set aside.

Submitted by Ted and Sandy Reynolds

2.  Cream butter, shortening, sugar and brown sugar in large mixing bowl just until well combined.

3.  Add eggs and molasses.  Beat until smooth.

4.  Set mixer at lowest speed (or you'll end up looking like a flour snowman!).  Add dry ingredients 1/2 cup at a time.  Mix well.  Dough will be stiff.

5.  Cover and refrigerate for 2 -3 hours.

Set  oven to 375 degrees and preheat for 20 minutes.  Oven rack should be in center of oven. Additional rack should be above that one.

6.Using a cookie scoop or two teaspoons, roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet.  Try to make the balls about the same size,1 inch.  Airbake cookie sheets work well.  If you use regular baking sheets, be careful not to bake too long.

7.  Bake cookies 10-11 minutes. Keep a close eye on them! Check them at 10 minutes and add a minute if you need to.  Use a timer! They should be light brown and slightly soft in the center when they come out of the oven. Try not to let them get dark brown around the edges. 

Allow your cookie sheet to cool completely before putting more dough on it.

8. When cookies come out of the oven, wait  30 seconds and then place cookies on wire rack to cool.  When completely cool, put cookies in an airtight container and put a slice of bread on top of the cookies before putting on the lid.  Don't leave them out in the air too long or you will have crunchier cookies.

                                          Enjoy!!  Makes  at least 7 doz. (84) very fattening cookies!