Рецепт Old Fashioned Gingersnap Cookies
An Old Fashioned Gingersnap Cookie
with that classic taste everyone loves.
Crispy on the outside and
slightly chewy on the inside with
a pleasant, spicy flavor.
Not only are Old Fashioned Gingersnaps
delicious with a glass of milk or
dunked into a mug of hot coffee,
gingersnap cookies make an excellent
cookie crumb crust for
cheesecake and ice cream pies.
Old Fashioned Gingersnap Cookies also
go well with a traditional Irish Stout Beer.
Old Fashioned Gingersnap Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup shortening
- 1/4 cup unsalted butter, softened
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 1/4 cup sugar for rolling
Preheat oven to 350º
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, salt, ground allspice and ground cloves.
In a large bowl, beat together the shortening, butter, brown sugar and sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Add in the molasses and egg, beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Place the 1/4 cup of sugar in a small bowl. Roll the dough into balls that are 1-inch in diameter, then roll in sugar. Place 12 balls on a baking sheet 2-inches apart.
Bake cookies 9-11 minutes. Remove to wire racks to cool.
*Baking Tip:
To get that classic crinkle look on the tops of your gingersnap cookies,
after 9 minutes of baking, lightly press the puffed tops of the cookies with your fingers and
bake 1-2 minutes longer.
Cookies,