Gingersnaps
Posted in /Cooking/Desserts/Cookies on Saturday, April 01, 2017
These cookies always make me think of my Grandmother. She had a cookie jar that seemed to have an endless bottom, unless Uncle Paul and Uncle John were there.
Yield: 6 dozen
Ingredients
1 1/2 cups Sugar
1 1/8 cups shortening/butter/margarine
1-2 eggs (Use 2 most of time, unless using XL eggs)
1/2 cup molasses
1 1/2 Tbsp ground ginger
1 1/2 tsp cinnamon
3 tsp baking soda
1 tsp salt
3 1/4 cups flour
Directions
- Cream sugar and butter
- Add eggs and molasses and beat well
- Add spices, soda, and salt and mix well
- Gradually add flour
- Dough will become very stiff and may need to be mixed by hand
- Form 1 inch balls from dough
- Roll each ball in sugar and place 2 inches apart on cookie sheet
- Do Not Flatten
- Bake at 350 for 12 - 15 minutes (12 for soft and chewy, 15 for snappy)
Note
- This recipe makes a ton of cookies! If you don't want to make them all in one batch you can roll them up and freeze the cookie dough balls. Pull balls from the freezer and bake just like usual for fresh baked goodness whenever you want it. This works for all cookies.
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