Gingersnaps Like No Other Find The Secret Ingredient Food

GINGERSNAPS

Steps:

• Preheat the oven to 350F. Line two large half sheet baking pans with a silicone baking mat or parchment paper.
• In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
• In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and molasses beat until incorporated.
• Add in the dry ingredients and beat until just combined, and a firm dough is formed.
• Transfer the remaining sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking trays, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
• Bake for 12-15 minutes until the edges are set and the tops are cracked and crinkled. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.

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.

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.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

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.