Maritime 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.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

GINGERSNAPS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
• Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
• Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

MIDNIGHT GINGERSNAPS

Steps:

• Stir together the molasses and butter in a saucepan over medium heat until it begins to boil. Remove from heat and set aside to cool until cool enough to handle. Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended. Pour in the warm molasses mixture, and stir until a dough forms.
• Preheat oven to 375 degrees F (190 degrees C).
• Refrigerate until the dough firms, about 10 minutes. Form dough into balls, using about 2 tablespoons per cookie. Place onto a baking sheet, and flatten slightly.
• Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

ANNE SEVERSON'S GINGERSNAPS

Steps:

• In a stand mixer or food processor, cream together the butter and 1 cup sugar, then add the egg, soda, salt, spices and molasses and mix well.
• Add flour and mix well. Use a bit more flour if the dough seems too sticky - it should be stiff. Shape into a ball and refrigerate for at least 1 .5 hours or overnight.
• Heat oven to 350 degrees. Roll dough into small balls (smaller than a golf ball but bigger than a marble). Rolls balls in a bowl of sugar; set each on an ungreased cookie sheet about 2 inches apart. Bake 11 to 13 minutes, or until puffy. Cool on a wire rack.

OLD-FASHIONED GINGERSNAPS

Steps:

• In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

MARITIME GINGERSNAPS

Steps:

• Preheat oven to 375°F.
• Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
• Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
• Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
• Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
• When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
• Once completely cooled, store in an airtight container.

OMA'S GINGERSNAPS

Steps:

• Cream shortening and sugar- mix dry ingredients in a separate bowl.
• Add molasses and egg to creamed mixture- add dry ingredients- stir or handmix.
• Roll dough into small balls- roll in extra sugar.
• Place on cookie sheet and flatten.
• Bake 350 for 5-10 minutes.

GINGERSNAPS

Steps:

• Place butter and sugar in the bowl of a stand mixer and mix on low speed until light, airy, and creamy, 3 minutes. Meanwhile, combine flour, cinnamon, ginger, salt, and baking soda in another mixing bowl, and set aside. Turn the mixer off, scrape down the sides, add the egg and molasses, and continue mixing until incorporated. Add the dry ingredients, a little at a time, until just combined. Chill for 30 minutes. Preheat oven to 325 degrees F.
• Dip an ice-cream scoop in water (to prevent sticking), scoop dough, then roll in cinnamon sugar. Place cookies on a baking sheet lined with parchment paper, giving each one plenty of room (so they cook evenly), and bake 20-25 minutes.
• Cookies are done when crispy on the outside and soft in the center. Remove from oven, cool on a wire rack, and serve.