Ginger Snaps

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Since I was a kid, ginger snaps have been one of my favorite cookies. Sure, I liked chocolate chip just as much as the next kid, but for me, nothing was better than a fresh, slightly chewy, homemade ginger snap. Over the years, I’ve tested various recipes, trying to perfect the art of the cookie’s flavor and texture, and I think I found it. Using Vietnamese cinnamon (from instead of the grocery story variety you find everywhere else really adds a subtle, rich flavor to the already complex ginger snap. It is sweeter than its Indonesian counterpart, and because of its powerful flavor, a little bit goes a long way. Enjoy!





  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons ground cloves
  • 1 1/4 teaspoons Vietnamese Cinnamon
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 1/2 cups sugar
  • 1/2 cup unsulfured molasses
  • 2 large eggs


Preheat oven to 325°F and lightly grease 2 large baking sheets. In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon. In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well. In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

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