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Ginger cookies

December 20, 2011
by Erin B

Every year the girls and I make gingerbread pigs so they are ready to eat for Dec 22nd.  This year, we went with plain cookies with plans to decorate them with pigs since we have found we like this recipe better.

I got this recipe from good friend and frequent commenter LAT, who got it from someone she knows who….  well, it is a much passed around recipe.  Somewhere along the way it has acquired the name Ginger Sluts instead of Ginger snaps.  Likely because they are good for everyone.

¾ cup butter flavoured vegetable shortening
1 cup brown sugar
1 Egg
¼ cup molasses
1 ¾ cups flour, sifted
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger powder
½ tsp. fresh ground nutmeg
1/2 tsp. allspice
¼ tsp. salt
1 ½ tbsp. crystalized ginger, minced

I just always go ahead and double this.

1. In a great big bowl, cream shortening and brown sugar until fluffy, then stir in the egg (or pumpkin) and the molasses. If you are adding the crystallized ginger, add it now.

2. In a second bowl, sift together the flour, baking soda, cinnamon, ginger, spices, and salt.   Add the flour mixture into the shortening mixture in batches, stirring well between each batch, until the dough is blended well. The finished cookie dough will be stiff but workable. Cover it and chill it until it is very firm — at least one hour.

3. Use a #30 disher to make balls of dough and press one side of each ball with a flat bottomed glass.

4. Arrange the balls with the sugar sides up on greased baking sheets. Space them well, because these cookies spread. Bake them on the middle rack of a preheated 375°F oven for 14 minutes if using the disher (11 minutes if using a teaspoon), or until the surface puffs and cracks.  Let them cool for a minute on the sheet, then transfer the cookies to cooling racks with a metal spatula and let them cool completely.
5. These cookies have a variable texture – underbake them if you like chewy cookies, give them an extra minute or two if you want them crispier, like ginger snaps. I find I like the texture best when they are firm but chewy, not crispy or crumbly. About 14 minutes is perfect.

6. Makes 26 cookies with this approximate nutritional information.

This recipe still works well if you substitute the brown sugar for brown sugar Splenda, which lowers the carb count even further if you need to.

If you aren’t too worried about carbs, try making Christmas smores with these cookies, marshmallows, and chocolate orange slices.  They are OMG good!

One Comment leave one →
  1. LAT permalink
    December 22, 2011 9:09 am

    I am so glad you tried it with Splenda, these cookies were the first on my list to try and reduce carbs! Yay for ginger sluts! 🙂

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