Real Ginger Ginger Snaps | Holiday Cookies

Author: | posted 12/21/10 | Print This Post Print This Post |

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!

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7 Responses

  1. Ruth December 27, 2011 at 11:17 pm #

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

  2. Leah December 24, 2011 at 9:25 am #

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

    I can’t wait to try the recipe though!

  3. Susan December 24, 2011 at 8:47 am #

    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!!

  4. Ann December 22, 2011 at 7:03 pm #

    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!

  5. Hungry Bird December 18, 2011 at 8:41 pm #

    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.

  6. Barbara December 18, 2011 at 10:46 am #

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

  7. Sheana Davis December 22, 2010 at 4:48 pm #

    Thank you Heather for the amazing review!

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