Ginger Snaps By Freda Food

THE ULTIMATE GINGER SNAP

Steps:

• Preaheat the oven to 150C or gas mark 2.
• Add the butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
• Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
• Once mixed, use a tablespoon to scoop up individual portions and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 25 - 30 mins. Allow to cool before removing from the baking tray.

GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.

GINGER SNAPS BY FREDA

Steps:

• 1. Follow Directions for Mixing as above using Electric mixer. Line Baking Sheet with Parchment Paper,(for easy clean up)
• 2. Roll cookies into 1" balls or use small cookie scoop for Uniform cookies. Roll Balls into Cinnamon & sugar Mixture.
• 3. Place 2" apart on Cookie sheet. Bake 10 min for soft Cookies Bake 12-24 for Crispier Cookies. Store in air-tight Container. ENJOY

GINGERSNAP COOKIES BY FREDA

Steps:

• Heat oven to 350. line baking sheet with parchment paper.
• Beat Butter until softened and creamed, Add; egg, Sgr, & mollasses; Beat until light and fluffy.
• in med. sized bowl, Mix flour, soda, salt, and spices together. On low speed slowly add flour mixture to the wet creamed ingredients. MIX WELL.
• take a small cookie scoop (I USE) or teaspoon, make round balls. roll into sugar, and press down lightly on parchment paper lined baking sheet, with bottom of a glass dipped in sugar, or a fork.
• Place 2" apart on baking sheet. Bake @ 350 10 min.
• Cool on cookie sheet about 2 min. then transfer to wire rack to cool completely. Have you cup of tea or coffee ready you will want one, or more right out of the oven. . enjoy!

THE BEST EVER CHEWY GINGERSNAPS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine sugar and oil.
• Beat in eggs.
• Stir in molasses.
• In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
• Gradually add dry ingredients to wet ingredients mixing well.
• Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
• Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
• Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.