Miss Sylvia's Ginger Snap Cookies
★★★★★ 1 vote5
- 1 c
- 3/4 c
- butter or shortening (or combo)
- 4 Tbsp
- 1 tsp
- 1 1/2 tsp
- ground ginger
- 1/2 tsp
- 2 1/2 tsp
- baking soda
- 2 c
- all purpose flour
How to Make Miss Sylvia's Ginger Snap Cookies
- 1Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
- 2Sift 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.
- 3Use 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.