Classic Gingersnap Cookies Recipes

CLASSIC GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat baking sheet with cooking spray.
• In a large bowl, cream the butter and white sugar.
• Add the egg and beat until light and fluffy, then add in the molasses.
• In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon.
• Add flour mixture to the egg mixture and stir until well blended.
• Using a ½ inch cookie scoop, scoop and place cookie dough on baking sheet about 2 inches apart.
• Dip the top of each scoop of cookie dough into raw sugar crystals and place back on baking sheet with the sugar side facing up
• Bake for 10 to 12 minutes.
• Remove from oven, move cookies from baking sheet to wire rack, and let cool.

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.

CLASSIC GINGERSNAP COOKIES

Steps:

• Set oven to 375 degrees F.
• Grease a cookie/baking sheet.
• In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
• Beat in egg and molasses until blended.
• In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
• Roll dough into 1-inch balls.
• Roll balls generously in sugar to coat.
• Place on cookie/baking sheet about 2-inches apart.
• Bake 8-10 minutes, or until the outsides are crackly looking.
• ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.