Old Fashioned Ginger Snap Cookies Food

OLD FASHIONED GINGERSNAP COOKIES RECIPE

Steps:

• Place softened butter in a large mixing bowl.
• Add the sugar.
• Cream butter and sugar together until creamy smooth.
• Add the egg.
• Add the molasses.
• Mix again until fully combined.
• In a separate bowl, add the flour.
• Add the baking soda.
• Add the ground cinnamon.
• Add the ground ginger.
• Add the ground cloves.
• Add the salt.
• Whisk all the dry ingredients together.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• Cover the dough and place in refrigerator to let chill for at least 30 minutes.
• Scoop out dough. Roll in palms of hands and shape into round balls.
• Roll the balls of dough in granulated sugar.
• Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.
• Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
• Remove when done and place on wire rack to cool.
• Enjoy!

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.

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 GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

OLD FASHIONED GINGERBREAD COOKIES

Steps:

• Combine first four ingredients in large bowl.
• Add eggs.
• Mix dry ingredients together and add to wet.
• Mix well.
• Cover and refrigerate overnight.
• Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
• Bake at 350 degrees for 10 minutes.
• These cookies freeze well and are softer and more flavorful after freezing.

CHEF JOHN'S GINGERSNAP COOKIES

Steps:

• Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
• Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
• Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
• Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

OLD FASHIONED MOLASSES COOKIES

Steps:

• Cream margarine and sugar, add eggs and molasses.
• Finally add dry ingredients.
• Roll in balls size of fifty cent piece.
• Roll in sugar--do not flatten!
• bake on greased cookie sheet and bake at 350° for 10-12 minutes.