Friday, April 23, 2010


There's one food-related thing that Caroline and I quite possibly disagree on: whether gingersnaps should be soft or crunchy. If you recall from a previous post, Caroline is likes her gingersnaps a bit more on the crunchy side; I happen to prefer the soft ones. And this recipe makes an excellent soft gingersnap.

Gingersnaps should be eaten once you sense a crispness in the air. And then you should eat them until well after Christmas. And maybe even after. You should use dark brown sugar to give them a richness and nice dark color that you won't get from light brown sugar (the ones pictured have light brown sugar and I can tell). But most importantly, you should make them often. And eat them. And share them. But only if you haven't eaten them all yourself by that point. Which is a perfectly reasonable possibility.

Recipe from Betty Crocker's Cookbook
Pictures by Kelly

1 cup packed brown sugar
3/4 cups shortening
1/4 cup molasses
1 large egg
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar
  1. Preheat oven to 375 degrees F. In a large bowl, beat sugar, shortening, molasses and egg in large bowl until smooth.
  2. Stir in remaining ingredients except granulated sugar.
  3. Shape dough by into 1-inch balls. Dip tops into granulated sugar. Place balls, sugared sides up, onto greased cookie sheets.
  4. Bake 10 to 11 minutes or just until set. Cool on wire racks.

No comments:

Related Posts Plugin for WordPress, Blogger...