Slice & Bake Gingersnap Cookies
Yield
24 cookiesPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vegetable shortening
|
*
|
| 3 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
molasses
|
|
| 6 | cups |
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 |
all-purpose flour
|
|
| 3E+1 | ml |
baking soda
|
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
ginger
ground |
|
| 15 | ml |
cinnamon
ground |
|
Directions
Cut four 14 inch x12 inch pieces of waxed paper or plastic wrap; set aside.
In a bowl, cream shortening and sugar.
Beat in egg and molasses; set aside.
In a bowl, combine dry ingredients.
Gradually stir flour mixture into egg mixture until blended.
Divide dough into four pieces.
Shape each piece into a 8 to 10 inch roll.
Wrap rolls in waxed paper or plastic wrap.
Place in a freezer container with a tight-fitting lid, or wrap airtight in foil.
Label and date. Store in freezer.
Use within 6 months.
To make cookies: Slightly thaw a roll of dough.
Preheat oven to 350℉ (180℃). Cut dough into 1⅓ inch thick slices.
Cut each slice into fourths. Roll each piece into a ball.
Roll each ball in granulated sugar.
Place balls on an ungreased baking sheet about 1½ inches apart.
Bake 8 to 10 minutes until set around edges with cracked tops.
Don't overbake. Remove cookies from baking sheets and cool on wire racks.
