Miss Sylvia's Ginger Snap Cookies Recipe

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Miss Sylvia's Ginger Snap Cookies

Laura Lagasse

By
@mammala

Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice cream sandwich when paired with pumpkin ice cream!


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Serves:

makes 2 1/2 dozen

Prep:

15 Min

Cook:

10 Min

Ingredients

1 c
sugar
3/4 c
butter or shortening (or combo)
1
egg
4 Tbsp
molasses
1 tsp
cinnamon
1 1/2 tsp
ground ginger
1/2 tsp
salt
2 1/2 tsp
baking soda
2 c
all purpose flour

Directions Step-By-Step

1
Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
2
Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
3
Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.

About this Recipe

Course/Dish: Cookies