mix the dough (and let it rest in the refrigerator overnight – if you have time- to blend the flavors)
shape into balls and roll in sugar
just baked gingersnaps – I shared these with my family…..
all except the last 3…
Gingersnap Cookies
Ingredients:
- 3/4 cup crisco shortening
- 1 cup dark brown sugar, packed to measure
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups (Martha White) self rising flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Mixing:
- Sift brown sugar over crisco. Mix well with a wooden spoon or electric mixer
- Add egg to sugar/crisco mixture
- Add molasses to sugar/crisco/egg mixture
- Sift flour, soda, ginger, cinnamon, and cloves
- Add dry ingredients to wet mixture and stir until well combined
- Cover dough and refrigerate overnight
- The next day, remove dough from refrigerator about an hour prior to baking cookies
- Preheat oven to 375 degrees F
- Use a #50 scoop and form balls of dough
- Roll cookie dough balls in granulated sugar to coat
- Place on parchment lined baking sheet (don’t flatten the round cookie dough balls)
- {Bake approximately 10 minutes, watching closely.} After about 5 minutes baking, the cookies will puff. After about 7-8 total minutes baking, the cookies should fall and crack
- Remove from oven between 8-10 minutes baking time.
- Cool on wire rack. Store in covered container at room temperature