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Gingersnaps
have been popular with children for generations, and today's children have
seldom tasted true gingersnap cookies. This excellent recipe makes cookies
that really snap. Check your ground spices (cinnamon, ginger, and cloves) to determine if they are still
fresh, as stale spices will make your gingersnaps flat tasting.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Gingersnap Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Molded Cookies
Yields:
3 dozen cookies
Prep time: 20 min
Cook time: 12 min
Ingredients:
3/4 cup unsalted butter, vegetable shortening, or margarine, room temperature
1 cup firmly-packed brown sugar
1
egg
1/4 cup molasses (regular or unsulphured)*
2 1/4 cups all-purpose
flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated
sugar
(for rolling in)
* Lightly
grease or spray (non-stick cooking spray) your measuring cup before adding the
molasses. This prevents the molasses from sticking to the cup.
Preparation:
In a large bowl, cream butter, brown sugar, egg,
and molasses until light and fluffy. Add flour, baking soda, cinnamon, ginger,
cloves, and salt; stir or beat until well blended. Cover the dough and
refrigerate at least 1 hour or overnight.
Preheat oven to 375 degrees F. Lightly grease
cookie sheets.
Shape dough into 1-inch balls.
Then roll
the balls of dough into the granulated sugar, coating them thoroughly. Place
balls, 3 inches apart, onto prepared cookie sheets.
Bake 10 to 12 minutes or
until light brown (cookies will puff
slightly and then collapse slightly, and tops will be covered with little
cracks). Remove from oven and cool on wire racks.
Yields 3 dozen cookies.
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