Best Gingersnap Strips Recipes
GINGERSNAP STRIPS
Steps:
- Combine all ingredients in a mixing bowl. Blend until dough forms. Divide into 6 parts. Shape into 12 inch long rolls, approximately 1 inch in diameter (they will flatten as they bake). Place at least 3 inches apart on greased cookie sheets. Brush tops with water; sprinkle with sugar. Bake at 350 for 12 to 15 minutes or until golden brown. Cool 5 minutes, cut diagonally into 1 inch bars.
GINGERSNAP STRIPS
I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!
Provided by KOKO4
Categories Desserts Cookies Spice Cookie Recipes
Time 32m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
- In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
- Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
- Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 7.6 g, Cholesterol 3.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 63.1 mg, Sugar 4.1 g
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