#Comfort Cooking

Gingersnaps

December 15, 2017

There are certain smells and tastes that just say, "It's Christmas!"  You know what I'm talking about, right?  Cinnamon, ginger, clove - you know that smell as soon as it hits you.


My friend, Missie, makes these delicious Gingersnap cookies.  I happened to stop by her house last year just as she was taking these out of the oven.  They were/are delicious.  So this year I asked for that recipe.  Missie was willing to share it with me, so I'm going to share it with you.

PRINTABLE RECIPE:

Cream 3/4 cup shortening, 1 cup brown sugar, 1/4 cup molasses, and 1 egg until fluffy.
Sift together 2 1/4 cups sifted all-purpose flour (and yes, I did sift the flour before I sifted all this together), 2 teaspoons soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves; stir into molasses mixture.

Form into small balls.  Roll in granulated sugar; place 2 inches apart on greased cookie sheet (I used parchment paper).  Bake in moderate oven (375 degrees) for 12 minutes.  Makes about 5 dozen.  

Missie also says that this dough freezes beautifully.  I think she makes a double batch and then cooks one and freezes the other until she needs more cookies.  Take it from me, you really should make these.  You won't regret it.

XO,


2 comments

  1. Thanks! I made these and kept adjusting the time cooked. It seemed like the bottoms were always darkened - is that the case w ginger cookies? I’m sure I could “google” my other question I’ve always been curious about. When a recipe calls for sifted flour (or powdered sugar) do you sift and then measure the amount needed - or do you measure and then use it all after sifting?

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    Replies
    1. I have fallen in love with parchment paper. I can never remember when to grease the pan and when not to - something about when you use butter or Crisco. That may help with the bottoms. Also, I always sift my powdered sugar before I measure it. As far as flour, I don't know. I measured the flour for this recipe and then sifted it. Maybe a REAL cook could give us the right answer. But I figure "you say potato and I say potato."

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