These aren’t your grandma’s ginger snap cookies, oh no, these are so much better. Homemade Moravian Ginger Snap cookies are light and crispy!
Moravian Ginger Snap Cookies
I’ve got the BEST fall dessert coming this week. It starts off with these easy Moravian Ginger Cookies, then they get used to make a crust for a pumpkin cheesecake and then that gets topped off with candied pepitas, whipped cream, and more ginger snap cookies. I served it at a family gathering and everyone loved it!
I love a good ginger snap cookie. I like them soft and pillowy, as well as crunchy. These cookies had a nice snap to edge, but were still chewy in the middle.
Are you excited for the 2014 Fall TV season? I was binge watching Scandal on Netflix and I am happy to now watch it on TV like a “normal” person. My kiddo and I are also excited to watch Survivor as well. We are loving the new blood vs. water season! I’ve also enjoyed some of the new show and returning shows. Heck, I’m even catching up on some Walking Dead – but only during the day time (I’m a big scaredy cat).
It makes me wish I had cable, but alas, I have to make due with watching everything online. It works out in the long run.
What else does fall bring to you? Besides all the new TV shows, it brings picking apples and pumpkins, it brings fall festivals and hot air balloon rides. Fall ushers in cozy sweaters and fuzzy boots, bon fires and warm blankets.
Do you love fall? I admit, it’s a nice change in pace from summer. I’m enjoying the cooler nights, leaving the windows open, and not sweating while I eat.
Snack on some yummy Ginger Snap Cookies this fall while snuggled up on the couch in a warm blanket with your family, while everyone enjoys their favorite TV show.
Moravian Ginger Snap Cookies
Moravian Ginger Snap Cookies are perfect for fall snacking!
- 1/3 C Molasses
- 1/4 C Shortening
- 2 Tbsp Brown Sugar
- 1 1/4 C Flour
- 1/4 tsp Salt
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- dash of nutmeg
- dash of allspice
- Mix the molasses, shortening, and brown sugar until smooth. Add in the remaining ingredients stirring until incorporated. Cover the bowl and refrigerate for at least 4 hours
- Take half the batter and place it on a well flowered surface. Lay a sheet of plastic wrap on top and roll to ⅛ inch thickness. Run a thin spatula under the dough to keep it from sticking, but do not flip the batter over. Cut out 2½ inch to 3 inch sized circles and place them on a cookie sheet lined with parchment or silicone. Place the cookie sheet into the freezer for at least 15 minutes to reduce mis-shappened cookies.
- Preheat the oven to 375 and bake for 5 minutes. If the cookies "swell" during baking, recut them fresh out of the oven, saving the scraps for the crust. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Store in an airtight container.