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OLD FASHIONED GINGER SNAP COOKIES



Old Fashioned Ginger Snap Cookies image

Perfectly crunchy on the outside and chewy on the inside, these old fashioned ginger snap cookies are loaded with sugar, spice and everything nice!

Provided by Kate

Categories     Dessert     Snack

Time 25m

Number Of Ingredients 12

1 1/2 cups margarine or butter
2 cups sugar
2 large eggs
1/2 cup fancy molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons clove
2 teaspoons ginger
1 teaspoon cardamom (optional) (This will give a bit of extra heat and lemony notes.)
1/2 teaspoon salt
1/2 cup decorating sugar (large granules) (*regular sugar will work also)

Steps:

  • Preheat your oven to 375°F or 190°C.
  • In a large mixing bowl, cream the butter and sugar together until mixed and fluffy (About 2 min).
  • Add in molasses and then eggs one at a time and mix until well combined.
  • In a medium mixing bowl, whisk together flour, spices, baking soda, and salt. Add to wet mixture and mix until fully combined.
  • Using a small cookie scoop or a regular spoon, scoop out a small round ball and roll it in your hand. You can choose to dip just the top half in the decorative sugar or to roll the whole cookie.
  • Place on your cookie sheet and bake from 9-11 minutes. I find the sweet spot to be ten minutes but everyone's ovens are different. *Darker cookie sheets also tend to cook a little bit faster.
  • Once the cookies have baked, leave them cool on the sheet for about five minutes to firm up. Transfer to a cooling rack.
  • Enjoy with your favourite beverage!

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

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.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

COOKIE JAR GINGERSNAPS



Cookie Jar Gingersnaps image

My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. My daughter, Becky, used this recipe for a 4-H fair and won a blue ribbon. -Deb Handy, Pomona, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg, room temperature
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 92 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

GINGERSNAP COOKIES



Gingersnap Cookies image

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Provided by Anonymous

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup white sugar

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.

Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g

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