I remember baking Gingersnap Cookies with my Mom. Kneeling on a chair at the kitchen table, it was always the job of us kids to take a glass (and the one we used had a little design on the bottom – it might have been one of Mom’s crystal glasses) dip it in sugar and gently press the cookies before baking.
We were always so proud of our little imprints, but when the cookies came out of the oven, there was no sign of a design. Just sugary crusted crinkles. It was a mystery to my young self!! I can’t find that recipe, but I did find this one that looks very close to what I remember.
I thought these were fantastic, and I certainly ate more than my fair share! Thank goodness Kraig stopped by to help out with the “chore.” I also used these in my Make Ahead Pumpkin Cheesecake Parfaits. Yum! While the flavor was great, and after a bit of trial and error, these Gingersnaps baked up crisp all the way through, these cookies didn’t have the almost “shattering” crispness I think Gingersnaps should have.
I didn’t flatten them with a glass, though, so I next time around, I’ll give that a go. I also thought about leaving these to cool in the oven with the door ajar, but we have (okay I have) a little trouble delaying gratification.
I’d recommend a test batch when you make them. Make a few, let them cool and then see if your timing is going to get you crisp cookies all the way through or if they’re still a little soft in the middle – my first cookie sheet full baked up a little soft so the next went in for a minute longer.
Here’s a case where you don’t want to use butter. Shortening is the way to go, here. I also thought they baked up best with the most crinkles when baked on a standard (not an air-bake) cookie sheet, and 1 tray at a time in the top third of the oven. It took longer, but I think the quality of the cookie made it worth the extra baking time.
As far as the most bang for your buck, this is THE time of the year to stock up on baking goods and specials. See my list of Thanksgiving, Christmas and New Years Savings.
- 2 cups flour, stir to lighten, then scoop out into measuring cup with a spoon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup dark molassess
- cinnamon sugar: 1/3 cup sugar plus 1 1/2 teaspoons cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Sift, or mix with a whisk, the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Add flour mixture in three additions, mixing well after each.
Scoop or pinch teaspoon portions of dough and roll into a ball about 1″ in diameter. Roll each ball into cinnamon sugar. Place 2 inches apart on an ungreased baking sheet.
Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Note: Cookies bake best, one pan at a time, in the top third of the oven.
I’ll be posting this recipe at Fiesta Friday 200. Be sure to stop by and vote for your favorite recipes on Tuesday!