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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Gingersnaps

Yield: about 50 cookies
Prep 35 mins Chill 2 hrs Bake 350°F 10 mins
Gingersnaps
Ingredients
  • 1/2  cup  oleo (80 percent vegetable oil margarine) or butter, softened
  • 1/4  cup  shortening
  • 3/4  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1  teaspoon  baking soda
  • 2  teaspoons  ground cinnamon
  • 2  teaspoons  ground ginger
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground cloves
  • 1/4  teaspoon  salt
  • 1  egg
  • 1/3  cup  mild-flavor molasses
  • 2  cups  all-purpose flour
  • 1/4  cup  coarse white, granulated, or colored sugar
Directions

1. In a large bowl, combine oleo and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and molasses until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 hours or until dough is easy to handle.

2. Preheat oven to 350 degrees F. Place the 1/4 cup coarse sugar in a small bowl. Shape dough into 1-inch balls; roll balls in sugar. Place balls 2 inches apart on an ungreased cookie sheet.

3. Bake in the preheated oven about 10 minutes or until tops are crackled and edges are firm. Transfer cookies to a wire rack; let cool. Makes about 50 cookies.

From the Test Kitchen
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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