The Best Ginger Snaps

Step 1

Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.

Step 2

Cream together the shortening, butter, sugars and molasses until light and fluffy.

Step 3

Fold in the dry ingredient mixture until a soft dough forms.

Step 4

Refrigerate for a couple of hours until the dough is well chilled.

Step 5

Preheat oven to 350 degrees F.

Step 6

Roll out to about 1/8 of an inch or a little thicker.

Step 7

Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.

Step 8

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 don't want to under bake them or they will not be crispy.

Step 9

Store in airtight containers. Freezes well.

Step 10

Beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.

Step 11

Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.

Step 12

Use a piping bag or a Ziploc bag with the corner snipped off to draw on snowflake patterns.