Moms Gingersnaps Food

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

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.

OLD-FASHIONED GINGERSNAPS

Steps:

• In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.

MOM'S GINGERSNAPS

Steps:

• Preheat oven to 350F degrees.
• Combine dry ingredients and set aside.
• In a large bowl beat butter till soft, gradually add sugar.
• Beat in egg and molasses.
• Stir in flour mixture.
• Roll into balls, then roll in sugar.
• Bake 10- 12 minutes.
• Cooking time depends on the size of cookie.
• I have small children so I make them quite small and the baking time decreases.
• The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?

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.

MOM'S GINGERSNAPS

Steps:

• Cream together shortening, brown sugar, molasses and egg until light and fluffy. Sift together dry ingredients; stir into molasses mixture until blended. Form into small balls. Roll in sugar and place 2 inches apart on greased cookie sheet. Remove from pan immediately after baking . Makes about 5 dozen cookies.
• Oven Temperature: 375 degrees (May vary with oven) Baking time: 10 minutes.

OMA'S GINGERSNAPS

Steps:

• Cream shortening and sugar- mix dry ingredients in a separate bowl.
• Add molasses and egg to creamed mixture- add dry ingredients- stir or handmix.
• Roll dough into small balls- roll in extra sugar.
• Place on cookie sheet and flatten.
• Bake 350 for 5-10 minutes.

GRANDMOTHER'S GINGERSNAPS

Steps:

• In a mixing bowl, cream first 4 ingredients until fluffy.
• Sift together the 6 dry ingredients and stir into molasses mixture.
• Form dough into small balls (1 inch diameter).
• Roll balls in granulated sugar.
• Place 2 inches apart on cookie sheet.
• Bake at 375 degrees for 12 minutes.

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.

SIMPLE GINGERSNAPS

Steps:

• Cream margarine, gradually add sugar and beat until fluffy.
• Beat in egg and molasses.
• Add dry ingredients and blend well.
• Form into small balls and place on a cookie sheet covered with parchment paper.
• Flatten with the bottom of a glass.
• Bake at 350 degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.