Cookie Jar Gingersnaps
Gingersnaps are always liked by us, because of the classic tangy flavor. Make your own freshly baked cookies at home, they taste better and fresher.
Yield
36 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | tablespoon |
ginger
ground |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¼ | cup |
molasses
|
|
| ½ | teaspoon |
cloves
ground |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
vegetable shortening
|
*
|
| 15 | ml |
ginger
ground |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 59 | ml |
molasses
|
|
| 2.5 | ml |
cloves
ground |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl with electric mixer, beat shortening until soft, 1 minute.
Gradually add sugar and continue beating until mixture is light and fluffy.
Beat in egg and molasses until well-blended.
Stir in flour mixture until completely mixed.
Place a little sugar in a medium bowl.
Scoop out heaping teaspoonfuls of mixture.
Using your palms, roll into ¾ inch balls and drop into the sugar.
Roll to cover the surgace completely; then place balls 2 inches apart on ungreased baking sheets.
Bake until cookies are slightly rounded and tops appear lightly browned and crackles.
Remove baking sheets to wire racks to cool slightly.
The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
Repeat with remaining cookie dough and sugar.
Store in airtight containers.
