Friday, April 11, 2014

Old-Fashioned Gingersnaps

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This is my favorite Gingersnap recipe . . . Full of flavor . . . Cinnamon, cloves and ginger . . . Crispy, crunchy . . . The perfect dunker!

You're gonna love these cookies!

Way back in 1992's Dec/Jan edition of Country Magazine, Francis Stoops, Stoneboro, Pennsylvania submitted this recipe. She says, "I discovered this recipe many years ago, it's been a favorite among our family and friends since."

I must say, this has been a family favorite at our house too! I've change the ingredients up a bit to make them healthier, and tastier.

OLD-FASHIONED GINGERSNAPS- makes 3 dozen large cookies

6 tablespoons butter, room temperature

1/4 cup plus 2 tablespoons extra virgin coconut oil

1 scant cup pure cane sugar

1 egg

1/4 cup molasses

2 cups unbleached flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

Additional sugar

  • In a mixing bowl, cream butter, coconut oil and sugar.
  • Add egg and molasses; beat well.
  • Whisk dry ingredients together, removing all lumps.
  • Gradually add dry ingredients to wet ingredients; mix well.
  • Chill the dough in fridge for 1 hour, or freezer for 25 minutes.
  • Roll dough into balls the size of walnuts; roll each cookie-ball in sugar to coat (see photos below).
  • On a parchment lined baking sheet, (or ungreased cookie sheet) place cookies 2-inches apart.
  • Press each cookie-ball down to 1/2-inch thickness using your fingers.
  • Bake in a preheated 375°F/190°C oven for about 10 minutes or until set and surface cracks.
  • Cool on wire rack.
Cream together butter, coconut oil and sugar ~ add egg and molasses ~ beat well.

Whisk dry ingredients together in a seperate bowl ~ Gradually add dry ingredients to wet ~ Chill dough.

Roll chilled dough into balls the size of a whole walnut ~ Flatten to 1/2-inch with fingers.

So good . . . you won't be able to stop at just 1 or 2!

Get that cup of ice cold milk ready . . . You're gonna need it!

Crispy, crunchy . . . sugar and spice and everything nice!

These cookies are perfect for fund-raisers, to say thank you, or as a hostess gift . . . They're pretty, uniform in size, taste great, and because they're a sturdy cookie, pack well for sending in the mail! Stack Gingersanps in a cellophane bag, add a pretty ribbon, and a copy the recipe and you're sure to make someone's day!

My neighbor, Vito, originally from Sicily, is going to be selling some of his baby goats this weekend (that means mommas with milk to share) . . . He has promised me fresh goat milk! I can't wait to try my hand at homemade goat cheese and Easy Greek Crock Pot Yogurt, "goatie" style! More on that, next week . . . Over at Julie's!!!


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