Monday, February 20, 2012
The other morning I was at Costco and they had a demo (yes, those darn demos that make you want to buy what they are offering) for some gingersnap cookies. I tried one and they were really, really good.
I DIDN'T buy any because I thought that I would try and make my own and see if they would turn out just as good. :)
That afternoon I scoured the allrecipes.com website in search of the one that I thought looked best, based on the ingredients and the reviews.
I came across this one. The only change that I made was that I used 3/4 cup of butter instead of shortening.
I also didn't know exactly what cinnamon sugar was, so I searched google and came across this. You can make your own using just white sugar mixed with cinnamon. I guess the name says it all...easy enough, right? :))
Grandma's Gingersnap Cookies
2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shortening (I used butter instead)
1 cup white sugar
1/4 cup dark molasses
1/3 cup cinnamon sugar
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
These are SO, SO good! Soft and chewy on the inside and just slightly crispy on the outside. We all loved them!