JUMBO GINGERSNAPS
A soft, chewy ginger-molasses cookie from one of my favorite cookbooks, The All New Good Housekeeping Cookbook.
Provided by SharleneW
Categories Dessert
Time 35m
Yield 10-30 cookies, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
- In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
- Beat in egg until blended; beat in molasses.
- Reduce speed to low; beat in flour mixture just until blended.
- Place remaining 2 tablespoons sugar on waxed paper.
- Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
- Repeat for 10 balls.
- Place balls 3 inches apart on ungreased cookie sheet.
- (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
- Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
- Cookies will be very soft and may appear moist in cracks.
- Cool 1 minute on cookie sheets on wire racks.
- Transfer to wire racks to cool completely.
Nutrition Facts : Calories 332.9, Fat 16.1, SaturatedFat 4.6, Cholesterol 18.6, Sodium 256.2, Carbohydrate 44.6, Fiber 0.8, Sugar 21.9, Protein 3.2
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
JUMBO GINGER COOKIES
I got this recipe from an old small town country newspaper many years ago. I first made them for a United Way bake sale. They were so plain looking that they were one of the last things to sell until someone tasted one and bought all 7 dozen. From that time on, I am known for these (like grandma used to make) cookies and the recipe is always requested. They are so delicious you can't stop at just one. As well, they are chewy, they stay chewy and they freeze beautifully and even when thawed they are chewy. You can decorate them with a white icing if you like but I just keep them plain. I have even had two marriage proposals because of these cookies.
Provided by Chef Judy
Categories Dessert
Time 20m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
- Add the eggs and continue beating, the add the molasses. Mix well.
- Add the spices and flour a bit at a time, using the low speed on your mixer. As the dough thickens, you'll have to increase this to medium and possibly high speed. Mix the ingredients thoroughly. The dough is quite stiff and it tries to crawl out of the bowl.
- Moisten your hands and roll the dough lightly into one inch balls.
- Place on an ungreased baking sheet about 2-inches apart. Flatten the dough to about 1/4-inch thickness with an egg flipper or your fingers. (Personally, I skip this step as the cookies flatten and spread out themselves so it saves some time).
- Bake at 375° for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!
Nutrition Facts : Calories 1074.3, Fat 51.2, SaturatedFat 21.7, Cholesterol 131.5, Sodium 648.3, Carbohydrate 147.6, Fiber 2.6, Sugar 86.6, Protein 9.7
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