Remember those deliciously spicy gingersnap cookies that grandma used to make? How can you forget them, right? They were soft, chewy, and full of that beloved ginger flavor! Made with molasses, cinnamon sugar, and ginger, this specific recipe for Gingersnap Cookies will remind you of those very cookies and give your holiday season the spirited kick that it needs during a global pandemic. Check out the ingredients and directions below, and you’ll be well on your way to a great start to your Christmas week activities!
• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup shortening
• 1 cup white sugar
• 1 egg
• ¼ cup dark molasses
• ⅓ cup cinnamon sugar
1. Preheat oven to 350 degrees F.
2. 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.
3. Place the shortening into a mixing bowl and beat until creamy. Then, beat in the white sugar gradually. Add the egg and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture and stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.
4. 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.
5. Bake in the preheated oven until the tops are rounded and slightly cracked about 10 minutes. Cool cookies on a wire rack. Store in an airtight container.
Master the art of baking by joining Oxford at Tech Ridge Apartments in Austin, Texas in learning brand-new recipes. Not only will you impress your family and friends, but you will also enjoy a wider repertoire of culinary favorites.