Crisp Gingersnap Cookie Recipe Recipe For Hand

CRISPY GINGERSNAPS

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.

CRISP GINGERSNAP COOKIES

Steps:

• Whisk flour, baking soda, and salt together in a bowl.
• Heat the butter in a 10 inch skillet over medium heat until melted. Lower heat to medium-low and cook the butter is starting to brown(about 2 - 4 minutes). Transfer melted butter to a large bowl and whisk in ground ginger, cinnamon, cloves, black pepper, and cayenne pepper. Allow to cool slightly(about 2 minutes). Whisk in brown sugar, molasses, and finely grated fresh ginger to butter mixture. Whisk in egg and extra yolk. Add in flour and stir until just combined.Cover dough with plastic wrap and refrigerate until firm(about 1 hour).
• Adjust the racke to upper-middle and lower-middle position and heat to 300 degrees. Line 3 cookie sheets with parchment paper or a light non-stick spray. Place the granulated sugar in a shallow soup dish or pie pan. Take a teaspoon opf the dough, roll it into about a 1 inch ball and roll in the sugar. Then place the dough ball on the cookie sheet(about 20 cookies per sheet).
• Place the cookie sheet on the upper-middle rack for 2 12 minutes, then rotate the cookie sheet 180 degrees and place on lower-middle rack and add the next cookie sheet on the top rack. Continue rotating the cookie sheets until the dough has been used up. Transfer the cookies to a wire rack to cool, then eat!

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

GINGERSNAP COOKIES (THIN & CRISPY)

Steps:

• Beat butter and sugar together until light and fluffy.
• Add vanilla and eggs and mix until well blended.
• Add molasses and mix until well blended.
• Sift remaining ingredients together in a separate bowl.
• Add dry ingredients to butter mixture in two batches, stirring until just combined.
• Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
• Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
• Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.