Best Netties Molasses 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.

NETTIE'S MOLASSES GINGERSNAPS

Steps:

• Preheat oven to 375 degrees.
• Put margarine, brown sugar, molasses, egg, flour, baking soda, salt, cinnamon, clove, and ginger into mixing bowl and mix.
• Roll into walnut size balls.
• Put about 1/2 cup of regular sugar in cereal size bowl, and 1/2 cup water in ramekin size dish.
• Roll dough ball in sugar.
• Place wide apart on slightly greased cookie sheet; dip a glass into water and flatten the cookie.
• Bake at 375 degrees for 8 minutes, or until done to your family's preferences.
• NOTE: If it is a dark cookie sheet it will take less time than on a brand new shiny sheet; and if they sit on the hot sheet after removing from oven they will harden even more. Some like these cookies hard but I do not.

GRANNY'S GINGERSNAPS

Steps:

• In a large mixing bowl, cream the shortening and sugar.
• Beat in the egg and molasses.
• Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to the creamed mixture.
• Roll teaspoonfuls of dough into balls.
• Dip one side of each ball into sugar; place with sugar side up on a greased baking sheet.
• Bake at 350 degrees for 12-15 minutes or until lightly browned and crinkly.

GRANDMOTHER'S GINGERSNAPS

Steps:

• In a mixing bowl, cream first 4 ingredients until fluffy.
• Sift together the 6 dry ingredients and stir into molasses mixture.
• Form dough into small balls (1 inch diameter).
• Roll balls in granulated sugar.
• Place 2 inches apart on cookie sheet.
• Bake at 375 degrees for 12 minutes.

HONEY AND MOLASSES GINGERSNAPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper.
• Combine flour, 1 1/2 teaspoons cinnamon, ginger, baking soda, and salt in a bowl.
• Beat white sugar, butter, and egg together in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Add molasses and honey and beat for 1 minute. Slowly beat in flour mixture to combine.
• Combine turbinado sugar and remaining 1 1/2 teaspoons cinnamon in a shallow bowl.
• Roll dough into balls using a rounded teaspoon. Roll each in cinnamon-sugar mixture and place on the prepared baking sheets.
• Bake in the preheated oven until golden, about 10 minutes. Cool for 1 minute, then transfer to wire racks to finish cooling.

MOM'S GINGERSNAPS

Steps:

• Preheat oven to 350F degrees.
• Combine dry ingredients and set aside.
• In a large bowl beat butter till soft, gradually add sugar.
• Beat in egg and molasses.
• Stir in flour mixture.
• Roll into balls, then roll in sugar.
• Bake 10- 12 minutes.
• Cooking time depends on the size of cookie.
• I have small children so I make them quite small and the baking time decreases.
• The yield is not correct- It depends on the size of the cookie- I do not know the amount it will make?

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

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.

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
• Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
• Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
• Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.

GOOD OLD GINGERSNAPS

Steps:

• Sift first six ingredients together.
• Cream sugar and shortening; add egg and molasses.
• Add dry ingredients and mix well.
• Form walnut-sized balls and roll in a little sugar.
• (can refrigerate if a little sticky, or use a bit of flour).
• Place on greased cookie sheet.
• Bake at 350 degrees for about 15 minutes.

GINGERSNAPS

Steps:

• Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
• Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
• Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.