Tammy: I don’t think I’ve ever made gingersnaps before. (Probably because the dough had to be rolled out!) My kids decided instantly that I needed to make them more often. Gingersnaps are a new favorite at my house.
Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
48 |
96 |
144 |
192 |
240 |
288 |
| Makes |
4 dozen |
8 dozen |
12 dozen |
16 dozen |
20 dozen |
24 dozen |
| Shortening |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Molasses |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking soda |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Ground cloves |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Ground ginger |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
Assembly Directions:
Cream shortening and sugar in a medium bowl. Add the molasses and egg and beat well. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves and ginger. Add half of the flour mixture to the creamed mixture, mixing well. Add the rest of the flour mixture and beat until well combined. Chill dough for at least an hour. Shape the chilled dough into 1” balls, roll in sugar and put 2” apart on a cookie sheet. Bake at 375 degrees for 8-10 minutes for soft cookies, or 15 minutes for crisp cookies. Remove from cookie sheet and cool.
Freezing Directions:
Put cooled cookies in freezer bag(s) or rigid containers based on the serving size needed for your family. Seal, label and freeze.
OR
When you get to the “Chill dough for at least an hour” part of the directions above, put the dough in a freezer bag or rigid container. Seal, label and freeze. Thaw in the refrigerator, and bake as above for fresh cookies.
OR
To make a “dry” cookie mix cream together the shortening and sugar. Do NOT add the molasses and egg. Sift the flour, soda, salt, cinnamon, cloves and ginger together. Add flour mixture to the shortening mixture and mix well. Put the mixture in a one-quart freezer bag. Each batch of baking mix should measure 4 C. Seal, label and freeze. To use, thaw bag in the refrigerator. Dump into a bowl, add the molasses and egg, beating well. Shape dough, roll in sugar and bake as above.
Serving Directions:
Thaw cookies on the counter and serve at room temperature.
Tammy’s Comments:
What an easy recipe for an old-fashioned favorite! And it’s so versatile too! Bake them now or later. Freeze the cookies or the dough. And the dry cookie mix is great for gift-giving! Put the mix in a decorative bag and add a festive direction card. All the recipient has to do is add an egg and some molasses and they’re ready to bake. Check out the Member’s recipe for Pumpkin Dip as a great little extra to serve with these cookies. Also, if you have the small Pampered Chef cookie scoop, it’s the perfect size for making these cookies.
Nutritional Info: Grandma Petrini’s Gingersnaps (per cookie)
Per Serving: 78 Calories; 3g Fat (38.4% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 66mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
Sorry, the comment form is closed at this time.