BEST GINGER SNAPS TO BUY RECIPES

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WORLD'S BEST GINGER SNAPS - HY-VEE RECIPES AND IDEAS

Provided by Hy-Vee Employee Cookbook

Yield 60 1 cookie each

Number Of Ingredients 10

1 c. of shortening
0.5 c. of margarine, softened
2.25 c. of granulated sugar, divided
2 large eggs
0.5 c. of mild molasses
4 c. of flour
2 tsp. of baking soda
2 tsp. of cinnamon
2 tsp. of ground cloves
2 tsp. of ginger

Steps:

  • 1. Cream shortening, margarine, 2 cups sugar, eggs and molasses.
  • 2. Sift together flour, baking soda, cinnamon, cloves and ginger.
  • 3. Blend flour mixture with creamed mixture for 2 minutes with an electric mixer set on medium speed.
  • 4. Roll dough into 1-inch balls. Dip tops in remaining 1/4 cup sugar before placing on baking sheet.
  • 5. Bake at 350 degrees for 10 to 12 minutes. Cookies will look crinkled and sparkle when done.
  • 6. Remove to wire racks to cool.

Nutrition Facts : Calories 110, FatContent 5g, CholesterolContent 10mg, SodiumContent 65mg, CarbohydrateContent 16g, FiberContent 0g, SugarContent 9g, ProteinContent 1g

GINGERSNAPS RECIPE - BETTYCROCKER.COM



Gingersnaps Recipe - BettyCrocker.com image

Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 48

Number Of Ingredients 11

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Steps:

  • Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
  • In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
  • Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
  • Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition Facts : Calories 80 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 70 mg, SugarContent 6 g, TransFatContent 1/2 g

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