I was riding with a friend the other day to work, and we got on the topic of favorite snacks. She mentioned her husband just loves gingersnap cookies. She said, "I just have to make sure our cookie jar is full by purchasing them often."
"Purchasing them?" I thought, "But they are so much better home made!" Those oooey gooey cookies are just indescribable if they are under baked a tad.
She mentioned her grandmother used to bake them often. Well, he's a recipe to add to your list should you have a Gingersnap Cookie Monster.
3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.
Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 10-15 minutes. Remove to wire racks to cool.
"Purchasing them?" I thought, "But they are so much better home made!" Those oooey gooey cookies are just indescribable if they are under baked a tad.
She mentioned her grandmother used to bake them often. Well, he's a recipe to add to your list should you have a Gingersnap Cookie Monster.
3/4 cup shortening
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well.
Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 10-15 minutes. Remove to wire racks to cool.
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