Gingersnaps

A holiday classic for your kitchen.

By The Editors

Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today - 11th Ed.

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The editors of the Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Wiley) suggest serving these crackly, spicy-sweet cookies with ice cream, fruit, sorbet, or coffee. However you present them, they’ll disappear before you know it.

Ingredients:
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Directions:
1. Heat oven to 375 degrees F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.

2. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients except granulated sugar.

3. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.

4. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling racks.

Makes 48 cookies

Excerpted from Betty Crocker Cookbook: 150 Recipes for the Way You Cook Today © 2011. Reprinted with permission of John Wiley & Sons, Inc.

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