I like hearing from my readers about recipes made or adapted. I received an email this week from a fellow baker. Dunstan, O.S.D. said in his email, “I made a number of ginger snap variations for Easter as part of the Easter desserts for my community and by and large they went over well.”
That said, let’s dig in! Thank you Dunstan, O.S.B. for sharing your recipe.
- ¾ cup shortening or softened butter
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 1½ teaspoon ground cardamom*
- ½ teaspoon cinnamon
- ¼ cup molasses**
- 1 egg
- 2¼ cup flour
- ¼ cup sugar
- ¼-½ teaspoon ground cardamom*
Preheat oven to 375°. In a mixing bowl, beat the shortening or butter on medium speed for 30 seconds.
Add the brown sugar, baking soda, cardamom and cinnamon. Beat until combined. Add the molasses and egg and beat. Gradually add the flour and mix well. Shape the dough into 1-inch balls (chilling makes this easier). In a small bowl, combine the sugar and ground cardamom and mix well.
Roll the dough balls in the coating and place on baking sheets.
Bake at 375° for 10 minutes or until the edges are set and the tops are slightly crackled. Cool on a wire rack.
*Possible variations: ginger cinnamon lemon-dried peel powder (/w light brown sugar) anise orange zest (use Grand Marnier in place of molasses) chocolate (use chocolate syrup in place of molasses and maybe a spread in place of butter)
**Molasses variation: Pomegranate Orange liqueur (Grand Marnier)