When you taste these homemade gingersnap cookies, you will fall in love with them, and never buy the store-bought bagged or boxed stuff any more. They are so delicious.
YIELD
48 servingsPREP
60 minCOOK
10 minREADY
70 minIngredients
Directions
Cut four 14 x 12 inch pieces of waxed paper or plastic wrap.
Set aside.
In a bowl, cream shortening and sugar.
Beat in eggs and molasses; set aside.
In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Stir flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces.
Shape each piece into an 8 to 10 inch roll.
Wrap rolls in waxed paper.
Place the rolls in a rectangular freezer container with a tight fitting lid, or into a large freezer zip-lock bag, or wrap well in a piece of heavy duty aluminum foil.
Label with date and contents.
Store in freezer.
Use within 6 months.
To prepare cookies:
Slightly thaw one roll of gingersnap cookie dough.
Place some granulated sugar in a bowl.
Preheat oven to 350℉ (180℃).
Cut the dough into 1⅓ inch thick slices; make each slice into a ball and roll the balls in granulated sugar.
Arrange balls on ungreased cookie sheets, placing about 1½ inches apart to allow for spreading.
Bake for about 8 to 10 minutes, or until set around the edges and cracked on tops.
Remove from oven and cool.
Makes about 30 to 36 cookies.
Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.
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