Homemade Slice & Bake Gingersnap Cookies
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable shortening
|
*
|
| 3 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
molasses
|
|
| 6 | cups |
unbleached all-purpose flour
|
|
| 2 | tablespoons |
baking soda
|
*
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
ginger
ground |
|
| 1 | tablespoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
molasses
|
|
| 1.4 | l |
unbleached all-purpose flour
|
|
| 3E+1 | ml |
baking soda
|
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
ginger
ground |
|
| 15 | ml |
cinnamon
ground |
|
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.
