Classic Gingersnap Cookies Recipes

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
• Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
• Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
• Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

GRANDMA'S GINGERSNAP COOKIES

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.

GINGERSNAPS

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.

CLASSIC GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat baking sheet with cooking spray.
• In a large bowl, cream the butter and white sugar.
• Add the egg and beat until light and fluffy, then add in the molasses.
• In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon.
• Add flour mixture to the egg mixture and stir until well blended.
• Using a ½ inch cookie scoop, scoop and place cookie dough on baking sheet about 2 inches apart.
• Dip the top of each scoop of cookie dough into raw sugar crystals and place back on baking sheet with the sugar side facing up
• Bake for 10 to 12 minutes.
• Remove from oven, move cookies from baking sheet to wire rack, and let cool.

CLASSIC GINGERSNAP COOKIES

Steps:

• Set oven to 375 degrees F.
• Grease a cookie/baking sheet.
• In a bowl cream butter or margarine with 1-1/4 cups sugar until smooth.
• Beat in egg and molasses until blended.
• In another bowl mix flour with ginger powder, cinnamon, baking soda and salt; add to the creamed mixture and beat until just blended.
• Roll dough into 1-inch balls.
• Roll balls generously in sugar to coat.
• Place on cookie/baking sheet about 2-inches apart.
• Bake 8-10 minutes, or until the outsides are crackly looking.
• ***NOTE*** this dough freezes very well, just shape into balls and place on a cookie sheet, freeze and then throw the balls into a freezer bag.