Is there anything better than a beautiful cookie? These Ginger Molasses Snaps are my new favorite cookie. They are simple to make, spicy and sweet, and perfect for an afternoon treat.
This recipe is using lard and not butter. I found it in the commentary on an article on things to do with lard. Our pork share came with a few quarts of lard, so I have been looking for opportunities to make use of it. And I have made these cookies multiple times in the last few months. The lard gives the cookies a great texture and is actually healthier than butter if you use good quality lard instead of the hydrogenated shelf-stable bricks.
I love the spicy taste of these cookies. They are somewhere between a gingerbread, my sons favorite, and a regular molasses cookie, my childhood favorite. These were featured in our 2018 Cookie Party, and will be making a reappearance next year!
Ginger Molasses Snaps (aka Lardsnaps)
Makes 2 1/2 dozen cookies.
1/2 c. plus 2 tablespoons lard
1 c. sugar, plus extra for rolling
1 large egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 T. ground cinnamon
1 T. ground ginger
1/2 T. cloves
1/4 tsp. grated nutmeg — fresh if possible
1. In a large bowl, cream the lard with the sugar; add the eggs and molasses and blend well.
2. In a separate bowl, sift together the flour, baking soda, salt, and spices.
3. Beat them into the molasses mixture. Cover the dough with plastic wrap and chill for an hour or overnight.
4. Preheat the oven to 375. Roll dough into one-inch balls, and roll in crystal sugar or granulated sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies are crackly looking.