The tight, crunchy texture of these cookies made with molasses, ginger, cinnamon, and cloves gives them their namesake "snap."
Makes: 48 cookiesHands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Easy
Makes: 48 cookies
- ¾ cup vegetable shortening
- 1½ cups sugar, divided
- 1 large egg
- ¼ cup molasses
- 1 cup sorghum flour
- 1 cup arrowroot starch
- 1 tsp. xanthan gum
- 1½ tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- In a large bowl, cream together shortening and 1 cup sugar until light and fluffy. Add egg and molasses and beat well.
- In a smaller bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, ginger, cinnamon, and cloves. Slowly stir dry ingredients into the creamed sugar mixture. Cover dough and refrigerate for at least 2 hours.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place remaining sugar in a shallow bowl.
- Shape dough into 1" balls and roll in the sugar to coat. Place 2" apart on baking sheets and flatten slightly with the bottom of a glass.
- Bake for 15 minutes until the edges of the cookies appear dry. Allow cookies to cool for at least 15 minutes on the baking sheets before moving to a cooling rack.