Cinnamon Snap Cookies

• Produce

  • 2 tsp Ginger

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, dark packed
  • 2 tsp Cinnamon
  • 1 Decorating sugar
  • 1/2 cup Granulated sugar, fine
  • 1/4 tsp Salt
  • 1/2 cup Shortening

• Liquids

  • 3 tbsp Water

Found on themondaybox.com

Ingredients

• 3 tablespoons water
• ½ cup dark brown sugar, packed
• ½ teaspoon baking soda dissolved in 1 tablespoon cold water
• ½ cup shortening
• ½ cup extra fine granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ¼ teaspoon salt
• Decorating sugar

Directions

• In a small mixing bowl, microwave 3 tablespoon of water until very hot. Add brown sugar and stir until dissolved. Set aside to cool to lukewarm.
• In the bowl of an electric mixer, cream shortening and granulated sugar.
• Beat in brown sugar syrup and dissolved baking soda.
• In a large mixing bowl, whisk together flour, cinnamon, ginger, and salt.
• Gradually, dry ingredients into creamed mixture to form a stiff dough. If dough is crumbly, rather than a solid ball, continue mixing and add up to 2 tablespoons of water until a dough ball forms.
• Wrap dough in plastic wrap and refrigerate for 2 hours-overnight.
• When ready to bake, preheat oven to 375° F and line a baking sheet with parchment paper.
• Roll the dough thin, about ⅛”, between two sheets of parchment paper. Slice into rectangles or cut into shapes with cookie cutters.
• Place the cookies ½” apart on the prepared cookie sheet. Sprinkle with decorating sugar and gently press the sugar into the dough.
• Bake for 8-10 minutes until uniformly golden brown.
• Cool on the baking sheet for 3-5 minutes then transfer to wire racks to cool completely.
• Store at room temperature in an airtight container for at least two weeks. If the cookies are exposed to humidity they will soften.