Cracked Gingersnap Cookies Food

GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.

CRACKED GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl Stir the mixture to blend evenly and sift a second time into another bowl.
• Place the butter into a mixing bowl and beat until creamy, gradually beat in the white sugar.
• Beat in the egg and dark molasses.
• Sift 1/3 of the flour mixture into the butter mixture; stir to blend.
• Sift in the remaining flour mixture and mix together until a soft dough forms(do not overmix).
• Roll dough into 1" diameter balls between your hands.
• Roll each ball in cinnamon sugar or just sugar, and place 2" apart on an ungreased baking sheet.
• Bake until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

GINGERSNAPS LIKE NO OTHER (FIND THE SECRET INGREDIENT!)

Steps:

• Preheat oven to 350.
• Cream shortening and sugar; add eggs and molasses, mixing well.
• Add dry ingredients and continue mixing. Dough should form a ball.
• Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
• Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?).
• Place on UNgreased cookie sheet, about two inches apart. They will spread out, so you don't need to press them down.
• Bake 12-13 minutes until top is crackly. Cool on rack, then store in covered container.
• During humid weather: store in tightly sealed container or they will get VERY limp and bedraggled.

GRANDMA'S GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

GRANDMA'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.