Gingersnaps
Gingersnaps
(28)
|
rate this recipe » |
| dairy free | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | about 5 dozen cookies |
Ingredients
Cookies
- 3/4 cup vegetable shortening*
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup molasses
- 2 1/3 cups King Arthur Unbleached All-Purpose Flour
- 1 to 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- *Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.
Coating
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
Directions
1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2) Beat together the shortening, sugar, salt, and baking soda.
3) Beat in the egg, then the molasses.
4) Add the flour and spices, beating to make a smooth, fairly stiff dough.
5) To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
6) Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
7) Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
8) Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
9) Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
Yield: about 5 dozen cookies.
Reviews
01/29/2012- This is a great recipe, and for an even spicier cookie I've made a few changes to the published version. First, I upped the ginger to 1 Tablespoon, added 1 teaspoon of cardamom, 1/8 teaspoon of cayenne pepper. To the coating sugar/cinnamon, I added 1/2 teaspoon of ginger and 1/2 teaspoon of cardamom. After placing the dough balls on the cookie sheet, I pressed the dough flat using the bottom of a glass (the first time I made the cookies, they did not spread out enough). The only other variation I've tried successfully, is to press a small heart-shaped cookie cutter into the cookie just before baking--I ended up with a round cookie with a heart indentation.
12/28/2011- This is a very easy recipe and it tastes wonderful. The sugar on the bottom of the cookies tends to burn if you aren't careful though. I used parchment paper and learned to keep to the low end of the baking time, I can't wait to make them again because they are so good!
- 12/27/2011
- These were just as they should be - spicy, crispy and fragrant. They keep well and made a wonderful addition to this years Christmas cookie plate.
- 12/24/2011
- I made these for a bake sale at work recently. I knew many of the people I worked with loved ginger so I figured it was a safe bet for a worthy charity however, I had no idea just how much they'd love them!! These cookies came out amazing & they all sold before lunch time!! I did substitute butter for shortening because I prefer softer, chewier cookies & I added about 1 cup finely ground crystallized ginger - had some leftover from another recipe so I figured why not. They were absolutely amazing... chewing with a nice hint of heat from the ginger!! They are asking for them almost daily now... I've created a monster!! LOL!!! They are my new staple & are going into my Christmas cookie trays!!! Thank you for another wonderful cookie recipe!!
12/14/2011- These were the tastiest crispiest cookies. My son in law raved over them and I promised him his own batch. I had many requests for copies and mentioned the King Arthur website as well. Thank you for the great recipe.
- 11/23/2011
- Excellent! I couldn't decide if I wanted to use butter or shortening so I used half of each. The cookies ended up nice and soft in the center and crisp around the edges. These are great with raisins, dried cherries, and/or dark chocolate chips mixed in! I added all of the above to half the batch and only rolled them in sugar rather than sugar and cinnamon and they were perfect. Next time the whole batch is getting the add-ins!
- 11/22/2011
- I've have tried a number of different gingersnap recipes over the years, but, these are by far the best I've ever had, the ginger is subtle but not over powering, the clove/cinnamon and molasses leave a candy flavor to the cookie but the crunchy outside and soft middle work well with either tea or milk. Brought half of the cookies to work, were eaten within six hours, even those, who don't like ginger flavored anything thought they were quite good! Very easy to make and store well, if they stay around long enough.
- 11/21/2011
- I followed this recipe exactly with the exception of adding a 1/4 tsp of cayenne pepper. I baked them at 375 for 13 minutes and cooled them on the cookie sheet. The cookies were crispy with a nice spice. These were a winner in my family!
- 11/21/2011
- This almost exactly the Molasses Crinkle recipe in my 1950's Betty Crocker Picture Cookbook. I recognize it because it is a longtime (60 years) favorite. I use allspice instead of cloves. Betty Crocker uses brown sugar instead of white in the cookies.
- 11/21/2011
- One of my favorite cookies! I increase the spices a little because I like them spicy! Easy recipe to follow and the kids can help roll them in the sugar mixture. You could add a drizzle on top to jazz them up but they are great just the way they are. They are wonderful with coffee!
