My friend's mom makes really good ones, so I might ask her for a recipie and I have one in a cookbook, but my mom and I wouldn't mind other versions to try out and see what we like the best. Thank you! OLD FASHIONED GINGERSNAPS
1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour, sifted
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. clove, ground
2 tsp. ginger
Cream shortening and sugar; beat in eggs, then add molasses. Add sifted ingredients to shortening and mix well. Roll mixture into 1" balls. Roll balls in granulated sugar.
Place on slightly
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...
GINGERSNAPS
1/2 cup molasses
1/2 cup sugar
1 1/2 tablespoons ginger
1/2 tablespoon cinnamon
1/2 cup butter
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 tablespoon hot water
flour to make a stiff dough
Boil the molasses, spices and sugar together. Add the buttermilk and the baking soda dissolved in hot water.
Add sufficient flour to make a stiff dough; roll very thin.
Cut into round cookies and bake in at 375掳F until done, about 8-12 minutes, depending on size of cookies.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...
Ginger Cookies
Prep: 20 minutes
Bake: 8 minutes per batch
Ingredients
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
3. Makes about 120 cookies
4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies
**************************************...
Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3锟? cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1锟? cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.
3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.
Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. ok, go to BHG.com, ( better home and gardens) and they have a few, drop ginger cookies, also try recipezaar.com, and oh, before I forget, try allrecipes.com. I have gotten all mine from these three sources! Good luck! 8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
2 1/2 tsp. ground ginger
1/8 tsp. ground black pepper
1 Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
2 Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
3 Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.
4 Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, about 12 minutes.
I tried out our convection setting on the oven with these cookies, baking them at 325掳F for 10 minutes and they came out perfect. I didn't use up all the dough with this batch, but because it's a frozen block, it makes it easy to store and bake the rest later. One of my favorites!
Cookie Jar Gingersnaps
INGREDIENTS
* 3/4 cup shortening
* 1 cup sugar
* 1 egg
* 1/4 cup molasses
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* Additional sugar
DIRECTIONS
1. In a large mixing bowl, cream the shortening and sugar. Beat in the egg and molasses. Combine flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture. Roll teaspoonfuls of dough into balls. Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet. Bake at 350 degrees F for 12-15 minutes or until lightly browned and crinkly. GINGERBREAD SNAPS
1 1/2 cups unsalted butter
2 cups packed brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups unbleached all-purpose flour
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
3 tablespoons grated fresh ginger
1 cup chopped crystallized ginger
Preheat oven to 350 degrees F (175 degrees C).
Cream the butter and the brown sugar until fluffy. Add molasses and eggs and mix well.
Combine flour, ground ginger, baking soda and salt and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonfuls onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool. |
