Tuesday, November 30, 2010

Gingersnap Recipe

I made some of these gingersnap cookies for Thanksgiving dessert...they're so full of flavor. They aren't hard, "snappy" gingersnap cookies. They're soft and chewy.

I used my Kitchen Aid mixer to mix the dough. The recipe says to use an electric mixer. You can use a hand mixer, but if you have one of these puppies, use it. The dough for these cookies can get pretty thick. 

2 1/4 cup flour
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup white sugar

In large mixing bowl, place half the flour. Add the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves.  (FYI: I put in a little extra ginger, cinnamon and cloves.)

Beat with electric mixer on medium to high until combined, scraping the sides of the bowl. Beat in remaining flour. 

Shape dough into 1 inch balls and roll in white sugar to coat.  Place balls 2 inches apart on cookie sheets. Bake at 375 F for 8-10 minutes or until edges are set and tops are crackled.

I baked these on my trusty Silpat sheets. 


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TSOUL IT IS said...

you say to add brown sugar but how much it is missing Jentsoul@gmail.com

Handy Man, Crafty Woman said...

aaack! I always triple and quadruple check ingredients! Missed that one. I fixed it, it's 1 cup packed brown sugar. Fixed above. I'll email you, too, to make sure you get the amount. Thanks!


These look absolutely delish! Thanks for sharing! Newest follower from Make It Yours Day!


Cassie @ Primitive & Proper said...

this is the same exact recipe i use! these are soooo yummy- one of my faves!

Sharon@Keeninspirations said...

Thank you for your sweet comments on my gumball machine! I think I"ll change the contents to fit the season! The problem is going to be keeping everyone from dipping in as they go by...lol.
Gingersnaps are my third daughter's favorite cookie. I'll have to try making her some of these.
Please visit again soon! I'm your newest follower.


Anita @ GoingALittleCoastal said...

This is quite timely. I have molasses that I used in some bourbon sweet potatoes and didn't know what to do with the rest of it! These look really good, I'll give them a try. Thanks!

Meg said...

Oh, yum, I LOVE gingerbread cookies--only the soft kind! I'll try this recipe ASAP. Thanks for sharing!

Courtney said...

Oooh... I like gingersnap cookies, but would LOVE them if they were softer. I'll have to try this!

Thanks so much for sharing at What's Cooking Wednesday. Be sure to stop by and link up more great recipes!


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