King Arthur Flour Gingersnaps Food

GRANNY'S GINGERSNAPS

Steps:

• In a large mixing bowl, cream the shortening and sugar.
• Beat in the egg and molasses.
• Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
• Roll teaspoonfuls of dough into balls.
• Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
• Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.

GINGER SNAPS BY KING ARTHUR FLOUR

Steps:

• 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
• 2. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
• 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• 4. Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. 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.
• 5. 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.
• 6. 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.
• 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

KING ARTHUR FLOUR GINGERSNAPS

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• Beat together the shortening, sugar, salt, and baking soda.
• Beat in the egg, then the molasses.
• Add the flour and spices, beating to make a smooth, fairly stiff dough.
• To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
• Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
• 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.
• 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.
• 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.

GINGERBREAD (FROM KING ARTHUR FLOUR)

Steps:

• Grease and flour a 9" square pan. Preheat the oven to 350°F
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
• Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
• Add the water, stirring until everything is moistened. Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger.
• Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan.
• Remove from the oven and cool on a rack for 15 minutes before slicing; gingerbread is best served warm with whipped cream or ice cream.