Easy Ginger Snaps Recipe

Easy Ginger Snaps

• 1 cup molasses
• 1/2 teaspoon soda
• 1/2 cup shortening
• 1 tablespoon ginger
• 31/4 cups flour
• 1 1/2 teaspoons salt

Heat molasses to boiling-point and pour over shortening. Add dry ingredients mixed and sifted. Chill thoroughly.

Toss one-fourth of mixture on a floured board and roll as thinly as possible; shape with a small round cutter, first dipped in flour. Place near together on a buttered sheet and bake in a moderate oven.

Gather up the trimmings and roll with another portion of dough. During rolling, the bowl containing mixture should be kept in a cool place, or it will be necessary to add more flour to dough, which makes cookies hard rather than crisp and short.

Note: MODERATE OVEN = 350 to 375 degrees

GingerSnap Cookies

• 1 cup butter or margarine softened (2 sticks)
• 1 cup sugar
• 1 egg
• 1 cup molasses
• 1 tsp. cinnamon
• 2 tsp. ginger
• 2 tsp. soda
• 1 tablespoon cider vinegar
• 1 tsp. vanilla
• Flour to make a stiff dough

Combine butter, sugar, egg, molasses, cinnamon, ginger, and soda.
Mix well. Add vinegar, vanilla, and enough flour to make a stiff dough. Roll very thin.
Cut with cookie cutters. Bake at 325 10 to 12 minutes. Makes 48 gingersnaps.

Ginger Cookies

• 1/2 cup shortening
• 1/2 cup molasses
• 1/2 cup sugar
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1 beaten egg
• 1/2 cup chopped nuts
• 2 1/2 cups flour
• 1/2 tsp. baking powder
• 2/3 tsp. salt

Cream shortening, molasses, sugar, nutmeg, cinnamon, and ginger together. Mix well and bring slowly to a boiling point, cool.

Add egg and nuts, combining well. Sift flour, baking powder and salt together and add to first mixture.

Mix thoroughly and shape into a roll about 2 1/2 inches in diameter. Roll in saran wrap and store in refrigerator. Slice and bake at 375 for 12 minutes. Makes 48 cookies.

Refrigerator Ginger Cookies

• 1 cup shortening
• 1 cup sugar
• 1 cup molasses
• 1 egg
• 5 1/2 cups flour
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1 tablespoon ginger

Blend shortening, sugar, and molasses. Add egg and mix well. Sift flour once. Measure and sift with other dry ingredients. Add to first mixture. Chill.

Form into rolls. Wrap in saran wrap and allow to refrigerate 24 hrs. Slice 1/8 inch thick and bake 10 to 12 minutes at 400°. Makes 80 cookies.

Gingersnap Yummies

• 3/4 cup butter
• 1 1/2 cup sugar
• 1 egg
• 1/2 cup molasses
• 2 cups flour
• 1/4 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp. cloves

Cream butter with 1 cup sugar. Add egg and molasses. Mix in remaining ingredients except 1/3 cup sugar.

Roll dough into balls and roll in remaining 1/3 cup sugar. Bake at 375 for 10 minutes.
See the recipe: Gingersnap Yummies