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Gingersnap Cookies

December 18, 2013

Cookie making has started.  Some people call them gingersnaps and others call them molasses cookies.  In any case, they are delicious and should not just be made during the Christmas Holidays.  Maybe the weather in some parts of the world make you crave the heightened spice experience.  However, make an extra batch and freeze for that cheesecake crust you are dying for. P1190620 Gingersnap Cookies Ingredients

  • 2 C. All Purpose Flour
  • 1 t. Baking Soda
  • 1/4 t. Salt
  • 1 t. Ground Cinnamon
  • 1 t. Ground Ginger
  • 1/2 t. Ground Cloves
  • 1/2 C. Unsalted Butter (room temp.)
  • 1 C. Lt. Brown Sugar (Orig. recipe calls for dark)
  • 2 T. Veg. Oil
  • 1/3 C. Molasses
  • 1 Lg. Egg
  • 1/2 t Pure Vanilla Extract
  • 1 C. Granulated White Sugar

Preparation

  1. Cream the butter and sugar until light and fluffy; Add the oil, molasses, egg and vanilla; beat until thoroughly incorporated
  2. Combine the flour with the salt, baking powder, cinnamon, ginger and cloves
  3. Beat in the flour mixture thoroughly
  4. Cover and chill batter until firm (at least 2 hours)
  5. When dough has chilled roll into 1 inch balls
  6. Roll the balls in the granulated sugar
  7. Place on the baking sheet  and flatten slightly; bake at 375 degrees for about 9-10 minutes
  8. Remove from oven and cool on a wire rack

P1190541 P1190544 P1190548 P1190552 P1190561 P1190580 P1190584 P1190613 Yield: 3 Dozen Recipe from www.joyofbaking.com

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4 Comments leave one →
  1. December 18, 2013 21:54

    There was a LESS expensive not MORE expensive recipe for the lower class! Sheesh! Excuse my typos, I’m so good at them!

  2. December 18, 2013 21:53

    Umm 13 cups of molasses? I assume you meant 1/3? I used to have this old colonial (paperback) cookbook and there was a more expensive recipe for the lower class that had no eggs and it probably lasted longer in storage. There was another version with butter and eggs for the wealthy folks. I wish I had kept that book instead of giving it to my Family and Consumer Science teacher daughter. She shoved it in the closet in her classroom with all the other cookbooks I gave her over the years. (I want it back to reread it!) LOL

    I did a little studying up on Ginger snaps and like you I discovered that it has the same spices as my molasses cookies do! I would think the ginger would be tripled though and the cloves omitted! I have a recipe blog on Blogger onemorerecipe.blogspot.com

    • December 18, 2013 23:38

      Hey Lorraine, you are so right. I cannot imagine 13 Cups of Molasses. I would probably croak. Thank you so much.

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