Real Ginger Ginger Snaps | Holiday Cookies

Sonoma County Real Ginger Ginger SnapsSheana Davis is a ringer…as a professional caterer, I knew these would be amazing, but hands down, these are the best ginger snaps I’ve made to date. The mix of butter and shortening makes for a rich, soft cookie. The fresh ginger adds a special zing you just can’t get in powdered ginger.

Davis Family Ginger Snaps

Submitted by Sheana Davis

1/2 c. Sonoma County  butter, room temperature
1/2 c. shortening
1 1/2 c. granulated sugar
1/2 c. dark molasses
2 whole farm fresh eggs
3 1/2 to 4 c. flour, sifter
2 1/4 t. baking soda, sifted
1/2 t. salt
2 t. fresh ginger, grated fine
1 1/2 t. cinnamon
1/2 t. cloves

Preheat oven to 350 degrees.
In a large mixing bowl with a hand mixer cream butter, shortening and sugar.  Add in molasses and eggs, thoroughly mixing.  Fold and them mix the dry ingredients a cup at a time, mixing as you go. Roll dough into 1″ balls and then roll balls in a bowl of sugar.  Bake on a non stick pan or parchment paper Place balls two inches apart on a cookie sheet. Bake for 8- 10 minutes, careful not to  over-bake. Enjoy fresh an hot out of the oven! Store cookies by storing them in an air tight container.
Yields approximately 3-4 dozen cookies.
*Dough may be made up to 24 hours in advance, formed into balls and then baked off when ready to enjoy!

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, BiteClubEats.com is Wine Country dining with Drive-Thru Sensibility.

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7 Comments

  1. Awesome cookies! Love the fresh ginger! We’ve been loving these cookies!

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  2. Man, there are a lot of typos in this article.

    I can’t wait to try the recipe though!

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  3. Thank you for this wonderful recipe! Wanting to follow it precisely the first time i did use shortening and the texture of the cookies is perfect. I just folded the fresh ginger into the mix right as I was adding the dry ingredients. Ginger snaps are my 85 year old dad’s favorite. Now I’ve got three dozen for him to go through this weekend!!

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  4. I made these tonight and they are really good, but the recipe was a little confusing. Where do you add the ginger? It isn’t really a “dry” ingredient. Thanks for sharing!

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  5. I made these today with the women from my cooking group. They are extraordinary. Hands down the best ginger snaps I’ve ever had. I had one from the first batch out of the oven with a cup of coffee. Heaven.

    I used butter only since I didn’t have shortening. No harm done.

    Sheana and Heather, thank you both so much for this recipe. An instant favorite for my husband as well.

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  6. I believe this recipe needs editing: “Fold and them mix the dry ingredients a cup at a time, mixing as you go.”

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