Gingersnaps
Gingersnaps
1 cup packed brown sugar
3/4 cup butter flavor Crisco (or any shortening)
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
granulated sugar
Cream together the brown sugar, shortening, molasses, and egg. Mix in the baking soda, spices, salt, and flour. Transfer to a covered container and refrigerate for an hour or longer.
Preheat oven to 375°. Spray cookie sheets with no stick cooking spray. Use a small cookie scoop to form small portions of dough. Roll into balls. Dip the top if each ball into sugar and place on a cookie sheet. Bake 10-12 minutes (just until set). Let the cookies sit for a minute on the cookie sheet before you remove them to cool on racks. Store in an air tight container.
Tiffany's Note: I love these cookies! This is one of my family's favorite cookie recipes--no one in our family objects to this one. It tastes like a wonderfully soft and spicy gingerbread cookie.
This recipe makes a soft a chewy cookie. I love soft and chewy cookies. If you're looking for a hard gingersnap you'll need to find another recipe. :) This is a slightly adapted Betty Crocker recipe. It is one of the few cookie recipes that I use from my 40th Anniversary Edition Betty Crocker's Cookbook.
1 cup packed brown sugar
3/4 cup butter flavor Crisco (or any shortening)
1/4 cup molasses
1 egg
2 1/4 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
granulated sugar
Cream together the brown sugar, shortening, molasses, and egg. Mix in the baking soda, spices, salt, and flour. Transfer to a covered container and refrigerate for an hour or longer.
Preheat oven to 375°. Spray cookie sheets with no stick cooking spray. Use a small cookie scoop to form small portions of dough. Roll into balls. Dip the top if each ball into sugar and place on a cookie sheet. Bake 10-12 minutes (just until set). Let the cookies sit for a minute on the cookie sheet before you remove them to cool on racks. Store in an air tight container.
Tiffany's Note: I love these cookies! This is one of my family's favorite cookie recipes--no one in our family objects to this one. It tastes like a wonderfully soft and spicy gingerbread cookie.
This recipe makes a soft a chewy cookie. I love soft and chewy cookies. If you're looking for a hard gingersnap you'll need to find another recipe. :) This is a slightly adapted Betty Crocker recipe. It is one of the few cookie recipes that I use from my 40th Anniversary Edition Betty Crocker's Cookbook.
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