Bettys Gingersnaps Recipes

LICKETY-SPLIT GINGERSNAPS

Steps:

• Heat oven to 375°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in Bisquick mix, allspice and ginger.
• On surface sprinkled with Bisquick mix, gently roll dough in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll, 3/4 to 1 inch in diameter and about 12 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart. Sprinkle granulated sugar down centers of rolls.
• Bake 12 to 15 minutes or until set and slightly cracked. Cool on cookie sheet 5 minutes. Cut diagonally into about 1-inch strips. Carefully remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

MOROCCAN SPICED GINGERSNAPS

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
• In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
• In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

THE BEST EVER CHEWY GINGERSNAPS

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine sugar and oil.
• Beat in eggs.
• Stir in molasses.
• In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
• Gradually add dry ingredients to wet ingredients mixing well.
• Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
• Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
• Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.

GINGERSNAPS

Steps:

• In large bowl, mix brown sugar, shortening, molasses and egg.
• Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
• Cover and refrigerate at least 1 hour.
• After chilling, heat oven to 375F; Lightly grease cookie sheet.
• Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
• Place balls, sugared sides up, about 3 inches apart on cookie sheet.
• Bake for 10 to 12 minutes, or just until set (Do not overbake!).
• Remove from cookie sheet, and cool on wire rack.

SNAPPY GINGER STRIPS

Steps:

• Heat oven to 375°F.
• In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
• Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
• Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.

APPLE GINGERSNAP BROWN BETTY

Steps:

• To prepare streusel: In a large mixing bowl, combine flour, oats, brown sugar and cinnamon and rub together with your fingertips to blend and break up any clumps of brown sugar. Scatter butter cubes over flour mixture and continue to rub ingredients together with your fingertips until it forms small clumps and butter is no longer visible. Stir in walnuts and reserve.
• To prepare brown betty: Preheat oven to 375 degrees. In a large bowl, combine sugar, flour, cinnamon, cardamom and nutmeg. Add apples and toss gently to coat with flour mixture. Arrange half of apple slices in an even layer in an 8-inch baking dish or other shallow 1 1/2-quart glass or ceramic casserole. Sprinkle half of gingersnaps over apples. Repeat with a remaining layer of apples and gingersnaps. Drizzle cream over gingersnaps and top with an even layer of streusel. Bake until apples are tender, 45 to 50 minutes. Remove from oven, transfer baking dish to a wire rack and cool until warm. Serve with a scoop of ice cream, if desired.

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.