Gingersnaps
AnninStPaul
Posts: 1,372 Member
Since Alice asked...I've been making these since junior high, and they are unfortunately wonderful in the fall!!
Gingersnaps
wet
3/4 c shortening
1 c granulated sugar
1 egg
1/2 c molasses
dry
1 1/2 c alll-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
In medium bowl, cream wet ingredients thoroughly. In a separate bowl, whisk dry ingredients together. Blend dry into wet, adding up to 1/2 c additional flour if needed. Dough should be soft.
Shape into small balls and chill (faster than chilling and then shaping). Preheat oven to 350F. Line cookie sheet with parchment, dip tops of balls in granulated sugar, and arrange on baking sheet. Bake 9-12 minutes -- I go with 9-10 because we like them chewy.
Yield 44 cookies, 73 calories each
These freeze very well.
Gingersnaps
wet
3/4 c shortening
1 c granulated sugar
1 egg
1/2 c molasses
dry
1 1/2 c alll-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
In medium bowl, cream wet ingredients thoroughly. In a separate bowl, whisk dry ingredients together. Blend dry into wet, adding up to 1/2 c additional flour if needed. Dough should be soft.
Shape into small balls and chill (faster than chilling and then shaping). Preheat oven to 350F. Line cookie sheet with parchment, dip tops of balls in granulated sugar, and arrange on baking sheet. Bake 9-12 minutes -- I go with 9-10 because we like them chewy.
Yield 44 cookies, 73 calories each
These freeze very well.
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Replies
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Fantastic! Thank you SOOOO much!0
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Sounds good! I may try a vegan version of these, substituting coconut oil for the shortning and a tablespoon of flaxseed soaked in 1/4 cup of water for the egg . . .0
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I am going to try these soon. That's a very low calorie cookie and I LOVE cookies!0
