Bubby’s Crispy Ginger Snaps
Makes 13, 2 oz cookies with 10mg per cookie
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) lard
1 cup – 3.25 tsp sugar
3.25 tsp Azuca sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing
Set oven to 350F.
Whisk together flour, baking soda, salt, and spices in a bowl. In electric mixer with paddle attachment on medium speed, beat together the lard and sugars for about 5 minutes until very light, fluffy and whitened.
Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Scrape down bowl and beater. Beat in remaining dry ingredients.
Remove bowl from mixer and use rubber spatula to finish mixing. Scoop out 2 oz pieces of dough. Roll into balls between the palms of your hands, then roll in the sugar.
Place dough balls on pan 3” apart to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch.