Gingersnaps IV Recipe - Allrecipes.com
Gingersnaps IV Recipe

Gingersnaps IV

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"These are great dunked in milk or served with tea."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F. Grease 2 baking sheets.
  2. In large bowl, cream shortening, brown sugar, egg, and molasses. Slowly mix in flour, ginger, cinnamon, cloves and salt. Mix until well blended.
  3. 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.
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Reviews More Reviews

Dec 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.

 
Dec 09, 2008

Very salty, They just don't taste like traditional gingersnaps.

 

6 Ratings

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Nutrition

  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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