Soft Gingersnaps Recipes

Steps:

• In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.

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:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
• In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
• Add the dry ingredients and mix by hand.
• Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
• On a plate put at least a 1/4 cup of sugar.
• Then roll the balls into the sugar.
• Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

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.