The Best Ginger Snaps

• Produce

  • 1 1/2 tbsp Ginger

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 pinch Cream of tartar
  • 2 cups Flour
  • 1 1/4 cups Icing sugar
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1/2 cup White sugar

• Dairy

  • 1/4 cup Butter

Found on rockrecipes.com

Description

Ingredients

• 2 cups flour
• 1½ tbsp ginger
• 2 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ½ cup shortening
• ¼ cup butter
• ½ cup white sugar
• ½ cup brown sugar
• ¼ cup molasses
• 1 large egg white
• About 1¼ cups icing sugar (powdered sugar) icing sugar (powdered sugar)
• pinch cream of tartar

Directions

• Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.
• Cream together the shortening, butter, sugars and molasses until light and fluffy.
• Fold in the dry ingredient mixture until a soft dough forms.
• Refrigerate for a couple of hours until the dough is well chilled.
• Preheat oven to 350 degrees F.
• Roll out to about ⅛ of an inch or a little thicker.
• Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.
• Bake for 15-18 minutes depending upon the size of your cookies. The cookies pictured were made using a 3 inch cookie cutter and took about 17 minutes. You dont want to under bake them or they will not be crispy.
• Store in airtight containers. Freezes well.
• Beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
• Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
• Use a piping bag or a Ziploc bag with the corner snipped off to draw on snowflake patterns.