lynne's christmas gingersnaps
I was given this recipe about 35 years ago from an Avon customer! She found it on the back of a Gold Medal Flour bag. I have made a couple of changed from the original recipe but they are minor. Gingersnaps have been a Christmas tradition in our family ever since! I have given baked cookies as gifts and I have given tubs of the dough as gifts. They are always well received!
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yield
24 cookies
prep time
15 Min
cook time
24 Min
method
Bake
Ingredients For lynne's christmas gingersnaps
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3/4 cbutter flavor shortening
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1 clight brown sugar packed
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1 lgegg
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1/4 cmolasses
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2 1/2 call purpose flour
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2 tspbaking soda
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1 tspbaking powder
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1 tspcinnamon
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1 tspginger
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1/2 tspground cloves
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1/2 tspsalt
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granulated sugar
How To Make lynne's christmas gingersnaps
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1In a medium mixing bowl cream together shortening, brown sugar, egg, and molasses until fluffy, 3-5 minutes. Scrape bowl and beaters as needed.
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2In a separate medium bowl combine dry ingredients except granulated sugar.
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3Add about 1/3 of dry ingredients to creamed mixture at a time just until all are combined. Scrape bowl and beaters as needed.
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4Cover and chill dough for at least an hour.
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5Preheat oven to 375 degrees (350 if using stoneware or dark pan)
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6Shape dough into balls a little bigger than an inch in diameter. I use a 1/3 oz scoop.
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7Dip tops of balls in the granulated sugar and set on pan about 2 inches apart. Make sure the sugared side is up as it will give a nice sweet crunch when baked.
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8Bake 10-12 minutes or until just set.
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9Wait 1-2 minutes before removing from cookie sheet.
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10Cool on wire rack.
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11Be sure to eat one while it is still warm!
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12Cover tightly to store at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lynne's Christmas Gingersnaps:
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