Double Ginger Gingersnaps Recipes

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.

DOUBLE GINGER GINGERSNAPS

Steps:

• Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside
• Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets
• Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container

DOUBLE GINGER GINGERSNAPS

Steps:

• Preheat the oven to 325°F.
• Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
• In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the molasses and vinegar and beat at medium speed for a few minutes. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well. Add sifted ingredients and mix until just blended. Scrape the dough into a bowl and chill for about 1/2 hour.
• Place the coarse sugar in a small bowl. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet. Press with fingers to flatten slightly.
• Bake for approximately 15 minutes, until lightly golden. Cool completely before storing.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

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.

DOUBLE-GINGER GINGERSNAPS

Steps:

• Preheat oven to 350 degrees.
• Whisk flour, baking soda, ground cinnamon, ginger and salt.
• In another bowl, beat butter and brown sugar until well blended.
• Add egg, molasses, and fresh ginger, until well combined.
• Beat in flour mixture until blended.
• Roll dough by rounded tablespoons into balls. Roll balls in granulated sugar.
• Place 3 inches apart on ungreased baking sheets.
• Bake 10 to 12 minutes, or until cookies flatten and crack.
• Cool on sheets 2 minutes.
• Remove to wire rack; cool completely.