Gingersnap Cookies By Freda Recipes

OLD FASHIONED GINGERSNAP COOKIES RECIPE

Steps:

• Place softened butter in a large mixing bowl.
• Add the sugar.
• Cream butter and sugar together until creamy smooth.
• Add the egg.
• Add the molasses.
• Mix again until fully combined.
• In a separate bowl, add the flour.
• Add the baking soda.
• Add the ground cinnamon.
• Add the ground ginger.
• Add the ground cloves.
• Add the salt.
• Whisk all the dry ingredients together.
• Gradually add the dry ingredients to the wet ingredients, mixing well.
• Cover the dough and place in refrigerator to let chill for at least 30 minutes.
• Scoop out dough. Roll in palms of hands and shape into round balls.
• Roll the balls of dough in granulated sugar.
• Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.
• Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
• Remove when done and place on wire rack to cool.
• Enjoy!

GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour. Mix until just combined.
• Place the remaining sugar in a small bowl, set aside.
• Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
• Bake for 12-14 minutes until the edges are lightly golden and appear "crinkly".
• Transfer to a wire rack and 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.

GINGERSNAP COOKIES

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.

GINGERSNAP COOKIES (SOFT & CHEWY)

Steps:

• Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
• In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
• Add the dry ingredients and mix by hand.
• Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
• On a plate put at least a 1/4 cup of sugar.
• Then roll the balls into the sugar.
• Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.

GINGERSNAP COOKIES

Steps:

• Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
• Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
• Preheat the oven to 350 degrees.
• Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.

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.

CHEF JOHN'S GINGERSNAP COOKIES

Steps:

• Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
• Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
• Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
• Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

GINGERSNAP COOKIES BY FREDA

Steps:

• Heat oven to 350. line baking sheet with parchment paper.
• Beat Butter until softened and creamed, Add; egg, Sgr, & mollasses; Beat until light and fluffy.
• in med. sized bowl, Mix flour, soda, salt, and spices together. On low speed slowly add flour mixture to the wet creamed ingredients. MIX WELL.
• take a small cookie scoop (I USE) or teaspoon, make round balls. roll into sugar, and press down lightly on parchment paper lined baking sheet, with bottom of a glass dipped in sugar, or a fork.
• Place 2" apart on baking sheet. Bake @ 350 10 min.
• Cool on cookie sheet about 2 min. then transfer to wire rack to cool completely. Have you cup of tea or coffee ready you will want one, or more right out of the oven. . enjoy!