Favorite Gingersnaps Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
• Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 350F degrees.
• Combine dry ingredients and set aside.
• In a large bowl beat butter till soft, gradually add sugar.
• Beat in egg and molasses.
• Stir in flour mixture.
• Roll into balls, then roll in sugar.
• Bake 10- 12 minutes.
• Cooking time depends on the size of cookie.
• I have small children so I make them quite small and the baking time decreases.
• The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream shortening until soft.
• Add sugar gradually, creaming well after each addition.
• Beat in egg and molasses.
• Sift dry ingredients together.
• Sift dry ingredients over creamed mixture.
• Mix well.
• Form teaspoons of dough into small balls.
• Roll round dough into sugar and place on an ungreased cooking sheet.
• Bake at 350 degrees for 12-15 minutes until tops are slightly cracked and rounded.

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

Steps:

• Cream shortening and sugar.
• Add molasses and egg, beat well.
• Add sifted dry ingredients and mix.
• Roll into marble size balls and dip in sugar.
• Place 2 inches apart on greased cookie sheet.
• Bake at 375 degrees for 15 minutes.

Steps:

• 1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.
• 2. In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
• 3. Add the egg and molasses and continue beating until it's all mixed in completely.
• 4. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
• 5. Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
• 6. Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!