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ginger snap cookies

Chef Tony’s Ginger Snap Cookies

Part 1:

  • 4 cup flour
  • 1 teaspoon of salt
  • 2 table spoon of ground ginger
  • 4 tea spoon of baking soda
  • 2 table spoon of ground cinnamon

Part 2:

  • 2 cup of shortening
  • 2 egg
  • 1/2 cup of molasses
  • 2 cup of sugar

Mixed all ingredients in part 1 in a bowl.

Mixed all ingredients in part 2 in a mixer.

Combine mixed part 1 slowly to part 2 in the mixer.

Mix until all ingredients are combined then use desired size scoop and pressed with palm to a 1/4 inch thickness.

Bake in oven for 12 min at 375 degrees.

Let it cool for 5 min then sprinkle some sugar and cinnamon on top if desired.