Bad camera + bad photographer = terrible pictures.
I took 64 pictures of these stupid gingersnaps in the mid-afternoon when the lighting was perfect, and this is all I got.
I wish I had a better camera and some lighting equipment. But as my mother would say, “If wishes were horses, beggars would ride.” I don’t know exactly what that means, except that we don’t always get what we wish for. Oh, and another appropriate favorite saying of hers, “Beggars can’t be choosers.” Yup, definitely applicable.
So, even if they don’t look all that great in the pics, take my word for it that these gingersnaps are just as good as any you’ll buy at the grocery store. And I should know – we love gingersnaps around here, ginger being a favorite flavor of every member of the family, so we’ve tried a few. I can highly recommend Trader Joe’s Triple Ginger Snaps, which also have candied ginger in them… mmmmm! I’d have added candied ginger to these, but I don’t have any on hand. Next time!
I don’t know why, but despite our love for all things ginger, I have never once attempted to make gingersnaps until recently. I’ve made gingerbread bears for Christmas many years in a row, and I’ve even made soft ginger cookies, but never gingersnaps. I guess I figured they were easier to buy, so we only ate them on a rare occasion.
Once I tried it, though, we were hooked. I’ve made 2 batches in as many weeks, and we’ve eaten them like they’re going out of style. It might seem strange to talk about gingersnaps – a Christmas-y kind of treat – at Easter time, but perhaps you’ll change your mind when I tell you that they go oh-so-fabulously with my Coconut Lime Mousse. In fact, that is how I’m going to serve the mousse: in a teacup with a little gingersnap for decoration.
Won’t that just be so cute?!
There’s a lot to love about these little babies – their taste, the fact that they’re so easy to make, and their cute little size – but one of my favorite things is that they are naturally dairy-free and egg-free, and are easily made gluten-free. That means a delicious little snack my entire family can enjoy, which is a huge victory around here!
adapted from my vintage Fannie Farmer cookbook
1/3 cup molasses
3 TBSP palm shortening
1 cup + 2 TBSP whole wheat flour (OR 1 cup brown rice flour + 2 TBSP tapioca starch)
1/8 tsp baking soda
1/2 tsp salt
1 tsp ginger
dash ground cloves
Ginger Sugar (optional):
-1/3 cup raw sugar
-1/2 tsp ginger
Bring the molasses just to the boiling point in a medium saucepan. Remove from heat and stir in the shortening until it melts. Add remaining ingredients and stir until well blended. Use a melon baller to scoop out the dough, and form it in a ball with the palms of your hands. In a small bowl, mix together the sugar and ginger. If desired, roll each ball in the sugar until it is covered. Place on a greased cookie sheet and bake at 350F for about 8 minutes. Immediately remove cookies from pan to cool on a wire rack.
From start to finish, the entire batch takes half an hour or less, so I’d say it’s a pretty QUICK cookie recipe.
And all in one pot: can we say EASY?!
No eggs, no dairy not only means allergy-friendly, but CHEAP! Granted, the good shortening is very expensive, but this recipe uses less than a 1/4 cup.
I love that it uses little to no sugar, which makes it a HEALTHY-er cookie option. Molasses is still a sweetener and so should still be used sparingly, but it does offer nutrients, like iron, which you cannot find in even the best kind of cane sugar. I also love that whole grains – like brown rice, and whole wheat flour – go so well in this recipe. And you can totally omit the sugar, if you prefer – I just think it looks pretty – they taste just fine without it. Mind you, it’s essential to use organic palm oil shortening – none of that yucky vegetable Crisco stuff.
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