GINGERSNAP COOKIES RECIPE | ALLRECIPES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Allrecipes Member
Categories Desserts Cookies Gingersnap Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, CarbohydrateContent 16.8 g, CholesterolContent 18.7 mg, FatContent 5.3 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 3.3 g, SodiumContent 141.6 mg, SugarContent 9.6 g
CRISPY GINGERSNAPS RECIPE | ALLRECIPES
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Total Time 22 minutes
Prep Time 10 minutes
Cook Time 12 minutes
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts : Calories 93.8 calories, CarbohydrateContent 12.7 g, CholesterolContent 5.2 mg, FatContent 4.5 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 1.1 g, SodiumContent 105.2 mg, SugarContent 6.9 g
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