GINGERSNAPS LIKE NO OTHER (FIND THE SECRET INGREDIENT!)

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Gingersnaps Like No Other (Find the Secret Ingredient!) image

These are the ultimate Gingersnap cookie, thanks to the lemon juice. Snappy and sweety and chewy--all in one little cookie. Rolled in sugar, cracked top, loaded with flavor. Take 'em to the fair--you'll win a BLUE RIBBON!--cuz they turn out perfectly EVERY time!

Provided by Debber

Categories     Dessert

Time 32m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11

1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
2 tablespoons lemon juice
4 cups flour
1/2 cup whole wheat flour

Steps:

  • Preheat oven to 350.
  • Cream shortening and sugar; add eggs and molasses, mixing well.
  • Add dry ingredients and continue mixing. Dough should form a ball.
  • Cover bowl with plastic and pop in the fridge for 20-30 minutes until dough is pliable.
  • Form dough into 1-inch balls; roll in EXTRA white sugar (you CAN skip this step, but why would you want to?).
  • Place on UNgreased cookie sheet, about two inches apart. They will spread out, so you don't need to press them down.
  • Bake 12-13 minutes until top is crackly. Cool on rack, then store in covered container.
  • During humid weather: store in tightly sealed container or they will get VERY limp and bedraggled.

Nutrition Facts : Calories 96.6, Fat 4.5, SaturatedFat 1.1, Cholesterol 5.9, Sodium 87.5, Carbohydrate 13.3, Fiber 0.3, Sugar 6.9, Protein 1

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