Great Grandma Moogs Gingersnaps Recipes

GRANDMA'S GINGERSNAPS

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.

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.

GREAT GRANDMA MOOG'S GINGERSNAPS

Steps:

• 1. Sift flour, baking soda, and salt together; set aside. 2. In a large mixing bowl, beat sugar and shortening until well blended. Beat in egg, molasses, ginger, cinnamon, and clove. Add the flour mixture in two parts, blending well. 3. Shape the dough into a ball; cover and refrigerate overnight. 4. Preheat oven to 350 degrees. Shape dough into 1 1/2 inch balls. Roll the balls thoroughly in sugar; place on ungreased cookie sheets. The cookies spread out during baking, so don't crowd them. 5. Bake 15 minutes; cool for a minute, then remove from cookie sheet. Store in an airtight container for crispy cookies, or in a regular container for chewy cookies.