Holiday Gingersnap Cookies |
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Prep Time: 1 Minutes Cook Time: 12 Minutes |
Ready In: 13 Minutes Servings: 30 |
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These may be made up to five days ahead and stored in an airtight container. I purchase my crystallized ginger in a bulk spice store, but any major grocery store such as Safeway should sell it. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good! Ingredients:
2 cups flour |
3 teaspoons ginger powder |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1 teaspoon clove |
3/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
3/4 cup crystallized ginger, chopped finely |
1 cup dark brown sugar, well packed |
1/2 cup crisco shortening, room temperature |
1/4 cup butter, room temperature |
1 large egg |
1/4 cup light molasses |
sugar, for coating |
Directions:
1. Lightly butter one or two baking sheets.
2. In a medium bowl, combine the first 7 dry ingredients.
3. Mix in the crystallized ginger.
4. With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
5. Add in egg and molasses; beat until blended.
6. Add in flour mixture and mix until just blended.
7. Cover and refrigerate at least 1 hour.
8. Set oven to 350 degrees.
9. Place about 1/2 cup or more sugar into a bowl.
10. Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
11. Place the balls onto prepared sheet/s, spacing about 2-inches apart.
12. Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
13. Cool on sheets about 1 minute.
14. Carefully transfer to racks to cool.
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