Avis Gingersnaps Recipes

MOM'S GINGER SNAPS

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.

AVI'S GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
• In a large bowl, beat together the shortening and sugar.
• Add the egg an beat until light and fluffy, then add molasses and stir to combine.
• Toss together the flour, baking soda, salt, ground ginger and cinnamon, then add to the first mixture, beating until smooth and well blended. Stir in crystallized ginger until incorporated into the dough.
• Gather up dough by the approximate tablespoonful and roll into a ball in your hand (you may need to flour your hand periodically to keep the dough from sticking). Place ball onto the baking sheet and, using the pads of your index and middle finger, gently press the cookie down.
• Bake for 10-12 minutes until the cookies have spread.
• Remove from the sheets and cool on paper towels.