Netties Molasses Gingersnaps Food

GINGERSNAPS

Steps:

• Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
• Preheat oven to 375°.
• Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.

HONEY AND MOLASSES GINGERSNAPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
• Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
• Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
• Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
• Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
• Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.

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.

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.

NETTIE'S MOLASSES GINGERSNAPS

Steps:

• Preheat oven to 375 degrees.
• Put margarine, brown sugar, molasses, egg, flour, baking soda, salt, cinnamon, clove, and ginger into mixing bowl and mix.
• Roll into walnut size balls.
• Put about 1/2 cup of regular sugar in cereal size bowl, and 1/2 cup water in ramekin size dish.
• Roll dough ball in sugar.
• Place wide apart on slightly greased cookie sheet; dip a glass into water and flatten the cookie.
• Bake at 375 degrees for 8 minutes, or until done to your family's preferences.
• NOTE: If it is a dark cookie sheet it will take less time than on a brand new shiny sheet; and if they sit on the hot sheet after removing from oven they will harden even more. Some like these cookies hard but I do not.

MOLASSES GINGERSNAPS

Steps:

• In lg. mixing bowl, cream together the shortening, brown sugar, molasses and egg.
• In separate medium-size bowl, sift together the flour, baking soda, salt and spices.
• Gradually add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.
• Heat oven to 375 degrees.
• Put the 1/2 c of sugar in medium-size bowl. Using floured hands, shape the dough into balls the size of whole walnuts. Rol the balls in the sugar, then place them on a lg, lightly greased baking sheet, leaving a couple of inches between them.
• Bake for 8-9 minutes.
• Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack.

ENGLISH GINGER SNAPS

Steps:

• Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
• Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
• Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.

GLUTEN FREE GINGERSNAPS

Steps:

• Preheat oven to 350F and lightly grease cookie sheets.
• Heat cane syrup to the boiling point in a pan on stove or in large glass measuring cup in the microwave.
• In large mixing bowl add:.
• 1/2 cup canola oil.
• Pour boiling syrup over oil.
• Let cool.
• Sift and stir in in the dry ingredients.
• Make small balls and place on prepared cookie sheets.
• Flatten out with rice floured fork or rice floured glass bottom.
• Pressing to desired thickness (I like mine quite thin as this is a crunchy cookie!).
• Bake until well browned, about 10 to 12 minutes, depending on your oven.
• Remove from pan while warm and let cool on cooling rack.

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.

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?