Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, grandma m.'s gingersnap cookies. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Grandma M.'s Gingersnap Cookies is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Grandma M.'s Gingersnap Cookies is something which I’ve loved my whole life. They are fine and they look wonderful.
As a ginger cookie though these were very nice. Excellent, tasty cookies, just not crispy enough to be called gingersnaps. Cool cookies on a wire rack.
To get started with this particular recipe, we must prepare a few ingredients. You can cook grandma m.'s gingersnap cookies using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Grandma M.'s Gingersnap Cookies:
- Take 1 1/2 cup Shortening, do not substitute butter
- Prepare 1/2 cup Molasses
- Make ready 2 each Eggs
- Prepare 2 cup Sugar
- Take 1/2 tsp Salt
- Prepare 2 tsp Ground cloves
- Take 2 tsp Ground cinnamon
- Make ready 3 tsp Ground ginger
- Get 4 tsp Baking soda
- Take 4 cup All purpose flour
Today I am so excited to be sharing her recipe with you. This is the perfect Fall treat and we paired this treat perfectly with a Fall inspired cocktail - Honey Jack Apple Martini. Gingersnap Cookies - A Dash of Sanity says Grandma's Gingersnap Cookies "These are the best ginger cookies I have ever had.
Steps to make Grandma M.'s Gingersnap Cookies:
- Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined.
- Add in flour a cup at a time and stir by hand.
- Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar.
- Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn.
- Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!
- Yields approximately 8 dozen.
Have been searching for the perfect mix of flavor and texture and this is it. My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookie recipe. This is my Grandma's cookie recipe.
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