Gingersnap Cookie Recipe

Each Gingersnap Cookie Recipe here uses molasses and ground ginger as key ingredients. One of these recipes uses shortening and the other uses oil.

Gingersnaps are also an ingredient of many other recipes, such as sauerbraten.

"Gingersnap cookies are a long time favorite
of kiddies and grownups alike."

Gingersnap Cookie Recipe With Shortening

1 cup sugar
1/2 cup shortening
1 cup molasses
2 tsp. baking soda in
1/4 cup hot water
1/4 tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
3 1/2 cup flour

Preheat your oven to 400 degrees

Cream the sugar and shortening together. Add the molasses and the soda in hot water. Add the remaining ingredients. Refrigerate overnight.

After refrigerating roll out the ginger snap dough and cut out with a cookie cutter of your choice.

Bake at 400 degrees for 8 minutes.

Gingersnap Cookie With Oil

1 cup sugar
2/3 cup oil
1 egg
1/4 cup light molasses
2 cup flour
1/2 tsp. Salt
2 tsp. Soda
1 tsp cinnamon
1 scant tsp. Ginger

Preheat your oven to 350 degrees.

Mix the oil and the sugar. Add the egg and beat until fluffy. Stir in the molasses.

Add all of the sifted dry ingredients. You may have to add a little more flour so that the ginger snap cookie dough forms a ball in the mixing bowl. Roll a teaspoon of dough in your hands to form a ball about the size of a quarter. Dip the ball in a bowl of sugar.

Bake at 350 degrees on an ungreased cookie sheet for 6 minutes. Do Not over bake.

DO NOT FLATTEN. The cookies from this Gingersnap Cookie Recipe will spread out because of the oil.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop