Gingersnaps IV

Rating: 3.67 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

These are great dunked in milk or served with tea.

By Cookie
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F. Grease 2 baking sheets.

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  • In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.

  • Pinch off 1 inch sized pieces of dough and roll into balls. Roll in sugar and place 2 inches apart on cookie sheets. Flatten cookies slightly using the bottom of a glass. Bake for 10 to 12 minutes. Let cool on wire racks.

Nutrition Facts

Per Serving:
105.7 calories; 1 g protein; 15.6 g carbohydrates; 5.2 mg cholesterol; 69.4 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful critical review

Baricat
Rating: 1 stars
12/19/2008
These were a disappointment. My concept of gingersnaps is a rather flat crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp they're just plain dry. Maybe flattening them more would help but that's only a guess. Additionally there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups adding a tsp of soda and increasing the ginger to 1 Tb might help. However that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap. Read More
Helpful
(17)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Baricat
Rating: 1 stars
12/19/2008
These were a disappointment. My concept of gingersnaps is a rather flat crispy cookie with a lot of "snap" when you bite into them. These exit the oven with the same shape as you put them in with. What you see is exactly what you get. I followed the instructions and flattened slightly. Wrong. They come out too thick and instead of the crisp they're just plain dry. Maybe flattening them more would help but that's only a guess. Additionally there is not enough ginger flavor. Gingersnaps are supposed to have a spicy "bite." These don't come close. Even doubling the amount of that ingredient and rolling in sugar laced with more ginger didn't help. They needed more "kick." I suspect that decreasing the amount of flour back to 2 cups adding a tsp of soda and increasing the ginger to 1 Tb might help. However that's a little too labor intensive to suit me. I'm going to cut my losses on this one and keep up my quest for the perfect gingersnap. Read More
Helpful
(17)
aidentsmom
Rating: 2 stars
12/09/2008
Very salty They just don't taste like traditional gingersnaps. Read More
Helpful
(2)
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