After School Ginger Snaps Recipes

SOFT AND CHEWY GINGER SNAPS

Steps:

• Preheat oven to 350°F.
• Cream shortening, sugar, and egg until fluffy. Add molasses and mix well.
• Add remaining ingredients into a separate bowl and whisk well to combine. Add dry mixture to sugar mixture a little at a time until combined.
• Divide dough into 18 pieces, roll each into a ball and roll in sugar.
• Place cookies on an ungreased pan and bake 11-13 minutes

AFTER SCHOOL GINGER SNAPS

Steps:

• Cream together butter, sugars, molasses and egg in a mixing bowl. Combine the flour, baking soda, salt, cinnamon and ginger; add to the creamed mixture and mix well. Cover and refrigerate for 1 hour.
• Roll out the dough on a lightly floured surface to 1/8-inch thickness and cut into desired shapes.
• Place on ungreased baking sheets. Bake at 375º for 5 to 6 minutes or until set--do not overbake. Remove from pans to cool on wire racks.
• May dust tops of cookies with powdered sugar.

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.

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.

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.