AFTER-SCHOOL GINGERSNAPS
These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen (2-1/2 inch cookies).
Number Of Ingredients 10
Steps:
- In a bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 111mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
COOKIE JAR GINGERSNAPS
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
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.
AFTER-SCHOOL GINGERSNAPS
These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!
Provided by Allrecipes Member
Time 20m
Yield 36
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees F for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
Nutrition Facts : Calories 94 calories, Carbohydrate 13.6 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 7 g
AFTER-SCHOOL GINGERSNAPS
These cookies were always my favorite after-school treat. I could hardly wait to get home for my snack of gingersnaps and a tall glass of milk. Whenever I think of that special snack, I recall the warmth of home filled with the spicy aroma of ginger!
Provided by Allrecipes Member
Time 20m
Yield 36
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter, sugars, molasses and egg. Combine flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. Cover and refrigerate for 1 hour. Roll out the dough on a lightly floured surface to 1/8-in. thickness and cut into desired shapes. Place on ungreased baking sheets. Bake at 375 degrees F for 5-6 minutes or until set (do not overbake). Remove from pan to cool on wire racks.
Nutrition Facts : Calories 94 calories, Carbohydrate 13.6 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 97 mg, Sugar 7 g
GINGERSNAPS
Categories Cookies Ginger Dessert Bake Kid-Friendly Back to School Spice Fall Molasses Gourmet Small Plates
Yield Makes about 56 cookies
Number Of Ingredients 11
Steps:
- Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
- Preheat oven to 350°F. and line baking sheets with parchment paper.
- Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
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