08 June 2010

soft gingersnaps


these cookies are in my top five. my sister heidi makes them every christmas for our annual cookie exchange. she even mailed a batch to me last december. she makes them bite sized, unbelievably soft and freezes them ahead of time to wrap up in brown paper packages for holiday gifts.

i was feeling homesick a few weeks ago, so i marched myself into the grocery store with molasses on my list. i made stacks of gingersnaps on my own for the first time, texting heidi for backup. the batch was not an exact replica of her ginger sugar drops, but still, they were delicious and all was right in the world.

HEIDI’S GINGERSNAPS

1 1/2 cup Shortening
2 cups Sugar
2 Eggs
1/2 cup Dark Molasses
1/2 tsp. Salt
4 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Cloves
2 tsp. Cinnamon
2 tsp. Ginger
4 cups Flour

Cream together all the ingredients except the flour. When dough is creamy, gradually add the flour. Form dough into small balls and roll in sugar. Place on ungreased cookie sheets and flatten each cookie with your thumbprint.

Bake at 350° for 8-10 minutes. (The key is to under-bake them a little for truly soft cookies. If you want soft and small cookies, you'll want to only bake them for 7 minutes, so they are set but still soft when you take them out of the oven. I let them sit for a minute on the sheet and then carefully transfer them to the cooling rack for ten to fifteen minutes. Then i'll slip them into a ziplock storage bag or tight tupperware container to ensure soft cookies.)




25 comments:

Whatever Dee-Dee wants said...

Yum! I love gingersnaps.

Heidi said...

So nice, Min. I love when recipes take on your own name instead of the awesome lady in the ward that originated them. Not over-baking is the key. I think I want some today, with lemonade, doesn't that sound good?

amy lou said...

Thanks for sharing! I can't wait to try them. They look sooo delicious!

Eeny said...

They look so yummy. I love ginger snaps.

mandiegirl said...

Just curious if you could instruct me on the freezing part- before or after they're baked, and how to package them for a freeze, and how to thaw? I'm a baking novice. :)

craftydill said...

gingersnaps are my favorite too- especially when they're soft! thanks for sharing the recipe!!

Megan (Best of Fates) said...

I love foods that have such an emotional connection - and those look gorgeous!

Ann Marie said...

gingersnaps are my number-one fave!!! now that you've got them on my brain i'll have to make some this afternoon ;)

k hansen said...

Yum! I like the idea of making them small too, fun for the kids to help make.

There is a cute little cookie shop that dips them half way into white chocolate, might try that with this recipe! Thanks!

Phoenix Peacock said...

I will have to give these a try. They are my husbands favorites. My MIL gave me a recipe (but she totally left out multiple ingredients on purpose... not lying... she is one of the stereotypical MILs who is actually competitive about who her son loves more) and it turns out like a solid rock... so I'll be extra excited to have a real recipe that yeilds soft cookies!

Hil said...

once again, this is dangerous... oh so dangerous. I'm off to get me some molasses. :) Thank you for sharing!

marta said...

thanks for the comments, ladies. about freezing.. after the cookies have baked and cooled pack them away in a tupperware, with wax paper between the layers. a gallon size ziplock bag works too. seal cookies and hide in freezer until ready to use. get them out a few hours ahead of time; before wrapping up for gifts or serving guests.

i also freeze the dough in logs which are wrapped in cellophane and tinfoil. when ready to bake, allow dough to thaw til cold but soft. make small balls, roll in sugar and bake as usual. delisch.

Heather @ Alis Grave Nil said...

Aw, my gram makes gingersnaps. They are such a powerful memory trigger for me. Love it. Saving this recipe now. :)

Sarah said...

I can't handle all these yummy cookies I am seeing lately.
Are these snappy gingersnaps? Or are they soft? I think I might try some this weekend.

Sarah said...

I just saw the title when I starred this post. I am embarrassed I asked the snappy thing - I see now they are soft. Ignore my comment.

jen byard said...

These look yummy Marta. A perfect afterschool thing to make with my 7 year old. Thanks for sharing.

--r said...

i bet they'd be awesome with some vanilla ice cream sandwiched in there. in fact, that sounds like a perfect dessert for father's day! yummy-ummers!

Kathleen said...

These look delicious! I love ginger in just about anything, but gingersnaps are especially yummy.

Travelin'Oma said...

These are my faves. Love the dough, too.

summer said...

setting this aside for a day when i want to surprise grant. it's a dream combination for him: molasses + SOFT. and of course, he'll want them in 50-cent piece size. i love that about him. thank you, thank you!

(i like that you have top five when it comes to cookies, too. you have to keep tabs on that sort of thing.)

Kirsten W. said...

Thanks so much for sharing this recipe! I made them with my 2 yr. old this afternoon. Yum! Posted a link on my blog, too.

KaylaDanielle said...

Just took these out of my oven.. and.. O.H M.Y! This recipe is a keeper for sure! Thanks for sharing :)

KaylaDanielle said...

I linked to this recipe today!
http://kaydani20.blogspot.com/2010/06/quick-project.html

Thanks again for sharing :)

tarable said...

have you ever tried using butter instead of shortening? i'm a fan of using what the recipe calls for - but just in case i'm out.

Hannah said...

I added these to my "to make" list on the day you posted this recipe, and am just getting around to making them today. FABULOUS! Thank you for sharing.

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