Sunday, August 11, 2024
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| Grandma's Gingersnap Cookies |
"This soften-in-your-mouth ginger cookie recipe that I obtained from my grandmother has been enjoyed in my family considering 1899."
Ingredients :
- 2 cups sifted all-reason flour
- 1 tablespoon floor ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- half teaspoon salt
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/three cup cinnamon sugar
Instructions :
| Prep : 20M | Cook : 30M | Ready in : 30M |
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- Preheat oven to 350 tiers F (one hundred seventy five ranges C).
- Sift the flour, ginger, baking soda, cinnamon, and salt right into a blending bowl. Stir the aggregate to combination lightly, and sift a second time into some other bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat inside the white sugar. Beat in the egg, and dark molasses. Sift 1/three of the flour mixture into the shortening mixture; stir to very well blend. Sift within the ultimate flour combination, and mix collectively until a gentle dough bureaucracy. Pinch off small quantities of dough and roll into 1 inch diameter balls between your palms. Roll each ball in cinnamon sugar, and area 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven till the tops are rounded and barely cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight box.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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