Ginger And Spice Snaps Recipes

Steps:

• Preheat your oven to 350* and line your cookie sheets with parchment.
• Cream the shortening and sugar together on low speed for at least 5 minutes, scraping down the bowl. Add the egg and molasses and beat until combined well.
• Sift all the dry ingredients together and stir to make sure they are combined and add to the wet mixture.
• Scoop out with a 1 tablespoon cookie scooper, roll into balls, roll in superfine sugar and place onto cookie sheets, Flatten them a little bit so they spread out nice.and big.
• Bake 12 to 14 minutes and cool in pan for 2 minutes then remove to wire racks. To guild the lily you can dip the tops into the remaining superfine sugar.
• These are sooooooooooooooooooooooooooooo yummy!

Steps:

• Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
• Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.