How To make Homemade Slice & Bake Gingersnap Cookies
2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14" x 12" pieces of waxed paper or plastic wrap. Set aside. In a bowl, cream shortening and sugar. Beat in eggs and molasses; set asid= e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon. Sti= r flour mixture into egg and butter mixture; blend well. = Divide the dough into 4 pieces. Shape each piece into an 8" - 10" roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of gingersnap cookie dough. Pl= ace some granulated sugar in a bowl. Preheat oven to 350=B0. Cut the doug= h into 1 1/3" thick slices; cut each slice into a ball and roll the balls i= n granulated sugar. Arrange balls on ungreased cookie sheets, placing abo= ut 1 1/2" apart to allow for spreading. Bake for about 8-10 minutes, or un= til set around the edges and cracked on tops. Remove from oven and cool. = Makes about 30-36 cookies. Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies. -----
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Gingersnap Crust
Ditch the standard pie crust or graham crust and make this Gingersnap Crust instead! Ginger spiced and rich and buttery, it makes the perfect base for so many holiday pies! Ideal for pumpkin cheesecake and pumpkin chiffon pie!
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INGREDIENTS
►2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
►2 tablespoons granulated sugar
►½ teaspoon ground cinnamon
►6 tablespoons butter melted and cooled slightly
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Soft and Chewy Gingersnap Cookies {Best Christmas Cookies}
These Soft Gingersnap Cookies are a holiday favorite. They are soft and chewy, simple to make, and flavored with just the right amount of molasses, ginger, and cinnamon.
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More of the Best Cookies!
⭐️ Doubletree Cookies
⭐️ 3 Ingredient Cake Mix Cookies
#christmascookies #cookies #gingersnapcookies
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Binging with Babish: Nutmeg Ginger Apple Snaps from Fantastic Mr. Fox
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Making Christmas Cookies With My Family
We love Christmas cookies! Lachlan, George, and Brian loved making (and eating) all these holiday cookies! Every year we make cookie boxes to give friends as holiday gifts! They might not all look perfect but they're made with love from my family! Happy Holidays!!
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Classic Gingerbread Cookies Recipe
These classic Gingerbread Cookies are perfectly spiced, perfect for decorating, and easy to make! Soft in the middle with crisp edges, you can cut these Christmas cookies into gingerbread men, Christmas trees, snowflakes, and more! I love all the holiday spices and decorating them is one of my favorite things to do!
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Ginger Snaps
Gingery, crispy cookies a great item for dunking! A classic 1960's refrigerator cookie. Recipe follows:
Ginger Snap Cookies
Preheat oven to 400°F (205°C)
You can use a wooden spoon or a hand held mixer or a stand mixer to combine these ingredients
Cream thoroughly
1/2 cup (125 ml) butter or shortening
1/2 cup (125 ml) sugar (UK caster sugar)
Combine and add
1 beaten egg
1/4 cup (60 ml) light molasses
Beat until light and fluffy
Blend or sift together
1 3/4 cups (290 gm) all purpose flour (Canada) bread flour USA or strong flour UK
1/2 teaspoon (2 ml) baking soda
1/2 teaspoon (2 ml) salt
3 teaspoons (15 ml) ginger (add more if you want a stronger ginger flavour)
Gradually add to the creamed mixture, blending thoroughly.
Place the dough on pieces of plastic wrap roll into a log about 2” in diameter. Or press the dough into a plastic wrap lined mini loaf pan or other suitable sized container. Refrigerate overnight or until needed. This dough can also be frozen for later use. You can also press out the entire batch of dough onto the surface of a pizza pan and pre slice into cookie shapes before baking. For example triangles or diamonds.
To bake, preheat oven to 400°F (205°C). While dough is still cold slice off desired number of cookies, making each about 1/8” (3 to 4 mm) thick.Place on greased cookie sheets and bake in preheated oven for 5 to 7 minutes. Cookies should be cooked through, they will get crispy as they cool. Wrap remaining dough and return to refrigerator or freezer.
Yield 6 dozen cookies. NOTE to cut thin slices of dough use a thin bladed sharp knife. You may need to dip the knife in hot water (wiped dry) to make the slicing easier.