Sean's Ginger Snaps

Ingredients

• 2 ¼ Cups white flour
• 1 Tsp baking soda
• ½ Tsp salt
• ⅓ Cup fresh grated ginger
• ¾ Cups shortening
• 1 Cup white sugar
• ⅛ Cup fancy molasses
• 3 Tbsp aquafaba (or 1 egg)
• ½ Cup turbinado (or white) sugar
• ½ Tsp cinnamon
• ½ Tsp cloves
• Pinch of nutmeg

Preparation

1. Stir together the flour, baking soda, and salt.
2. In a separate bowl, cream the white sugar and shortening with a beater until fluffy.
3. Add in the aquafaba, molasses, ginger, cinnamon, cloves, and nutmeg, beating on low until combined.
4. Add wet mixture to the dry mixture and mix together with a wooden spoon or hands until all of the flour is mixed in.
5. Form the dough into a ball, cover, and refrigerate for 1 hour.
6. Preheat the oven to 350 degrees.
7. Line a baking sheet with parchment paper.
8. Form the dough into 1” balls, dip the tops in the turbinado sugar, and place them on the baking sheet with the sugar side up, 1.5” apart.
9. Bake for 15 minutes until edges start to brown, let cool on baking sheet for 5 minutes, then transfer to a cooling rack.