my favorite gingersnaps
(1 rating)
I found this gem of a recipe in my Paula Deen Christmas cookbook. Ever since I tried it, I've never made any other version of ginger cookies. These are our favorites! I hope you enjoy them as much as we do.
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(1 rating)
yield
2 -3 dozen cookies, depending on your rolling size
prep time
15 Min
cook time
12 Min
method
Bake
Ingredients For my favorite gingersnaps
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3/4 cvegetable shortening
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1 cwhite sugar
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1 lgegg
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1/4 cmolasses
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2 csifted all-purpose flour
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2 tspbaking soda
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1 tspground cinnamon
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1 tspground ginger
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1/2 tspground cloves
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1/2 tspkosher salt
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additional sugar (regular or coarse) for rolling cookies
How To Make my favorite gingersnaps
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1Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silpats.
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2In the bowl of an electric mixer, cream together the shortening and sugar on low speed; until it is completely combined.
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3Add the egg and molasses and continue beating until it's all mixed in completely.
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4Sift the flour, baking soda, cinnamon, ginger, cloves, and salt together into a separate bowl. Then slowly add this to the creamed mixture, mixing to combine well.
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5Roll the dough into 1-inch-sized balls and then roll them in the additional sugar to coat. Put the sugared balls onto the cookie sheets about 1 1/2 inches apart from one another. Flatten the balls lightly with your fingers.
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6Bake for 10-12 minutes, or until done. Let them cool on wire racks. Enjoy!
- 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!
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