Friday, November 20, 2009

Gingersnaps-No Rolling

These were a breeze to make, and delicious too. Make them larger for puffier, softer cookies, smaller for flat crisp ones.

From Better Homes and Gardens Cookies and Candies, 1966

You Will Need:

3/4 cup shortening (I used half butter)
1 cup brown sugar
1/4 cup molasses (I used full flavour)
1 large egg
2 1/4 cups AP flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Granulated sugar for rolling

Preheat oven to 375 degrees F. Grease 2 large baking sheets

Cream together shortening, sugar, molasses and egg. Sift together dry ingredients and mix into butter mixture. Combine well. Form into small balls and roll in sugar. Place 2 inches apart on baking sheet and bake 10-12 minutes. Cool on racks. Makes about 5 dozen.


Raymond said...

mmmmm! One o' my fave cookies. Esp the softer ones. Num!

Goody said...

Me too. I told Danny we can have a cup of tea later so he can dunk them, and then have ginger tea. I still remember doing that. My mother didn't really bake, but she would let us buy a bag of gingersnaps because she thought the molasses was "healthy." I mean, it has some iron in it, but you'd need quite a bit.

I'm really pleased with how easy these were to make-I hate, hate, hate rolling gingerbread dough. I think we have a new favourite. I'd better stay out of the kitchen or I'll eat them all.