Recipe by Elisa
"We make these every year for Christmas and are always a sure-to-please treat."
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packed brown sugar
2 1/4 cups
granulated sugar for decoration
This is a helpful hint to everyone that bakes cookies that get hard the second day. It sounds like it won't work but try it and you will be surprised. If you over bake or cookies just get hard put them in an air tight container with a slice of white bread over night. In the morning the cookies will be soft and the bread will be hard. You can throw the bread out then. This is a secret passed down from my great grandmother. A sure way to save your cookies!
I'm not sure what I did wrong, but these did not work for me. I was looking for a think cookie that would spread out, like the photo, but they were lumpy and soft. The flavor was fine, but the texture of the cookie was disappointing.
These are the cookies my grandmother has made for my entire life. They are now my husband's favorite. They are the best, chewiest, spiciest cookies ever. I have made them hundreds of times in my life. If they are puffy, you didn't use enough fat. Stir some more shortening or butter into the batter and try again. Also, NEVER roll the balls in sugar. Simply dip the tops in sugar before placing on the cookie sheet. This way the sugar on the bottom doesn't burn. Finally, after you have pulled them out of the oven,, hold the cookie sheet about 2 feet from the floor and drop it. The cookies will flatten as the extra air leaves them. They will be even more chewy!
I made this recipe for Christmas giveaway - along with several others. I have been asked for this recipe many times in the past few weeks. It was everyone's favorite out of all I made. I made one batch with butter, and one with shortening. The butter batch was by far the best, spreading out perfectly with just the right consistency. Outstanding!
The first time I made these, my husband took one bite and proclaimed them the best cookies I had ever made...and I've made lots of cookies. Definitely would recommend this recipe to anyone wanting a soft molasses cookie.
These were quite good, but with a few changes they were OUTSTANDING. Prepare recipe as stated, but make these slight alterations: 1 cup reg. Crisco shortening (no substitutions), 3/4 cup white sugar (not brown), 1 1/3 cups flour, 1/2 t. salt. No need to grease the cookie sheets with this recipe - save your PAM.
These were very tasty!! I rolled them in sugar again after they came out of the oven. Made them for Christmas, and I will be making them again!
If you have never made this recipe, you will be thrilled with the results! I have been making this recipe every Christmas since my daughter was born (33 years) and now we are making them together for her two little sons. We have always called them Ginger Snaps although instead of crunchy, they are so nice and chewy. I always make at least 2 or 3 batches, as we usually eat one whole recipe while they are still warm. Using Crisco instead of butter is a must. Check oven often--as soon as they crinkle on top, I remove them, (usually 8-10 minutes) so they are chewy. I already made one batch on day before Thanksgiving and they were eaten in 10 minutes!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 30
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