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Snappy Gingersnap Cookies

Snappy Gingersnap Cookies recipe image
This International dessert features Shortening, Packed brown sugar, Baking soda, Ground ginger, Ground cinnamon. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 60
Calories: 1187.0
Dietary: Vegetarian
Description
This International dessert features Shortening, Packed brown sugar, Baking soda, Ground ginger, Ground cinnamon. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 cup Shortening
  • 1 cup Packed brown sugar
  • 1 1/2 teaspoon Baking soda
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cloves
  • 1/4 cup Molasses
  • 1 Egg
  • 2 1/4 cup All-purpose flour
Directions
  1. 1
    Granulated sugar From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Philip Maschka, who summers at Iowa's West Lake Okoboji, bakes these spicy molasses classics for the Clay County Fair.
  2. 2
    His wife, Ruthann, provides the recipe.
  3. 3
    She's shipped the cookies to their children all over the U.S.
  4. 4
    In a mixing bowl, beat the shortening with electric mixer for 30 seconds.
  5. 5
    Add the brown sugar, baking soda, ginger, cinnamon, salt and cloves; beat till combined.
  6. 6
    Beat in the molasses and egg.
  7. 7
    Beat in as much of the flour as you can with the mixer.
  8. 8
    Stir in any remaining flour with a wooden spoon.
  9. 9
    Cover and chill the dough for 2 hours or till it's easy to handle.
  10. 10
    Shape dough into 1-inch balls and roll in more granulated sugar.
  11. 11
    Place 2 inches apart on ungreased cookie sheets.
  12. 12
    Bake in a 375-F oven for 8 to 9 minutes or till balls set and tops are cracked.
  13. 13
    (Don't
  14. 14
    bake on lower oven rack and don't overbake.)
  15. 15
    Cool cookies on waxed paper or a wire rack (cookies will be softer if cooled on waxed paper).
  16. 16
    Philip recommends sampling some while they're warm.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 1187.0kcal
% Daily Value *
Total Fat 48.0g74%
Saturated Fat 16.1g81%
Cholesterol 48.1mg17%
Sodium 2498.9mg105%
Total Carbohydrate 176.1g59%
Dietary Fiber 4.3g18%
Sugars 72.9g
Protein 15.6g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, brown, cinnamon, cloves, cookies, dessert, egg, flour, ginger, gingersnap, ground, international, molasses, packed, salt, shortening, snappy, soda, sugar
Read it online: https://www.chefs-mate.com/recipe/snappy-gingersnap-cookies/