Gingersnaps King Arthur Flour Recipes
GINGER SNAPS BY KING ARTHUR FLOUR
I received this recipe with an order for cookie scoops from King Arthur Flour. This is a really great, old-fashioned ginger snap recipe. The recipe can also be found on the King Arthur website. The picture is from the recipe card they sent me. http://www.kingarthurflour.com/recipes/gingersnaps-recipe
Provided by Susan Feliciano
Categories Cookies
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375°F. Lightly grease or line 2 baking sheets with parchment.
- 2. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough.
- 3. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
- 4. Drop the dough in 1" balls into the coating mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
- 5. Bake the cookies for 11 minutes for cookies that are crisp around the edges and "bendy" in the center. Bake for 13 minutes for cookies that are crisp/crunchy all the way through.
- 6. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped at room temperature.
- 7. * Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.
KING ARTHUR FLOUR GINGERSNAPS
Make and share this King Arthur Flour Gingersnaps recipe from Food.com.
Provided by MJMommy13
Categories Dessert
Time 26m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
- Beat together the shortening, sugar, salt, and baking soda.
- Beat in the egg, then the molasses.
- Add the flour and spices, beating to make a smooth, fairly stiff dough.
- To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
- Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
- Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake.
- Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
- Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
Nutrition Facts : Calories 63.5, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.1, Sodium 63.4, Carbohydrate 9.4, Fiber 0.2, Sugar 5.2, Protein 0.6
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