March 15, 2016

Old Fashioned Gingersnap Cookies

On the Menu Today~
Old Fashioned Gingersnap Cookies

An Old Fashioned Gingersnap Cookie
with that classic taste everyone loves.
Crispy on the outside and
slightly chewy on the inside with
a pleasant, spicy flavor.

Not only are Old Fashioned Gingersnap Cookies
delicious with a glass of milk or
dunked into a mug of hot coffee,
gingersnap cookies make an excellent
cookie crumb crust for
cheesecakes and ice cream pies.

Old Fashioned Gingersnap Cookies also
go well with traditional Irish Stout Beer.
Really....Try it, You'll love it~

Old Fashioned Gingersnap Cookies

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 teaspoons minced crystallized ginger
  • 1/2 cup shortening
  • 1/4 cup unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/4 cup sugar, for rolling
Cooking Directions
  1. Preheat oven to 350ยบ
  2. In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, salt, ground allspice, ground cloves and minced crystallized ginger.
  3. In a large bowl, beat together the shortening, butter, brown sugar and sugar. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add in the molasses and egg, beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
  4. Place the 1/4 cup of sugar in a small bowl. Roll the dough into balls that are 1-inch in diameter, then roll in sugar. Place 12 balls on a baking sheet 2-inches apart.
  5. Bake cookies 9 to 11 minutes. Remove to wire racks to cool.

*Baking Tip:
To get that classic crinkle look on the tops of your gingersnap cookies, 
after 9 minutes of baking, lightly press the puffed tops of the cookies with your fingers and 
bake 1 to 2 minutes longer.

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