Help Looking for crisp, spicy gingersnap recipe NT

Swedish Gingersnaps

Here's a sturdy and crisp (but not dry) cookie that we make.

Swedish Gingersnaps (Adapted from BBCL - Val)

3 1/2 cups sifted all-purpose flour
1 1/2 tablespoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon fresh ground black pepper
1 cup trans fat free shortening (I like to use Spectrum Organic)
1 cup granulated sugar
1 cup light molasses
about 1/3 cup granulated sugar for rolling

Preheat oven to 350

In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, salt, cloves and pepper.

In a large mixing bowl, beat together the shortening, sugar and molasses until light and fluffy. Add the dry ingredients and mix just until completely combined.

Scoop out and roll portions of dough in your hands to about the size of a golf ball. Roll the balls around in the 1/3 cup granulated sugar to coat. Place the balls on parchment lined baking sheets.

Bake until golden and the tops of the cookies have cracked - they are done when the cracks still look a little underdone, about 12 to 14 minutes. Remove and let cool for 1 to 2 minutes on the baking sheet before moving to a wire rack to cool completely.

Makes about 34 cookies.

http://3.bp.blogspot.com/_J-s7w5-Rv84/RqK4BCkWvFI/AAAAAAAAByo/2RrtPyHZqmM/s400/GingerCooks0707-4.jpg

 
Here is a recipe from my grandmother. REC: Gramma's Gingersnaps

These are a thin crisp spicy cookie. They freeze well too.


* Exported from MasterCook *

GRAMMA'S GINGERSNAPS

Recipe By :Bonna
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method

1 cup brown sugar -- packed
1 cup butter -- softened
1 egg
1 cup molasses
1 tablespoon vinegar
4 cups flour, all-purpose -- sifted
1/8 teaspoon cayenne pepper
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons ginger -- ground
1/2 teaspoon cloves -- ground
1/2 teaspoon cinnamon -- ground

Sift brown sugar. Add butter, and cream mixture until fluffy. Beat in remaining ingredients, until well mixed. Refrigerate for at least 2 hours, or until dough can be rolled in your hand without sticking. Roll in small balls, and flatten with a glass dipped in sugar. Bake in a 350° oven for 8 minutes. Makes 48 cookies.

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Cyn, you have invented a new expression! If you keep them airtight, they do stay crisp.

 
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