Best Jumbo Gingersnaps Recipes

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

JUMBO GINGERSNAPS

Steps:

• Preheat oven to 350°.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
• In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
• Beat in egg until blended; beat in molasses.
• Reduce speed to low; beat in flour mixture just until blended.
• Place remaining 2 tablespoons sugar on waxed paper.
• Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
• Repeat for 10 balls.
• Place balls 3 inches apart on ungreased cookie sheet.
• (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
• Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
• Cookies will be very soft and may appear moist in cracks.
• Cool 1 minute on cookie sheets on wire racks.
• Transfer to wire racks to cool completely.

JUMBO GINGER COOKIES

Steps:

• Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
• Add the eggs and continue beating, the add the molasses. Mix well.
• Add the spices and flour a bit at a time, using the low speed on your mixer. As the dough thickens, you'll have to increase this to medium and possibly high speed. Mix the ingredients thoroughly. The dough is quite stiff and it tries to crawl out of the bowl.
• Moisten your hands and roll the dough lightly into one inch balls.
• Place on an ungreased baking sheet about 2-inches apart. Flatten the dough to about 1/4-inch thickness with an egg flipper or your fingers. (Personally, I skip this step as the cookies flatten and spread out themselves so it saves some time).
• Bake at 375° for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!

BACON FAT GINGERSNAPS

Steps:

• Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
• In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
• Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
• Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.

COOKIE JAR GINGERSNAPS

Steps:

• Preheat oven to 350°. Cream shortening and 1 cup sugar until light and fluffy. Beat in egg and molasses. In another bowl, combine next five ingredients; gradually add to creamed mixture and mix well. , Shape level tablespoonfuls of dough into balls. Dip one side into remaining sugar; place 2 in. apart, sugary side up, on greased baking sheets. Bake until lightly browned and crinkly, 12-15 minutes. Remove to wire racks to cool.