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Holiday Recipe: Gingersnaps

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Holiday Recipe: Gingersnaps

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Published: 2012-12-17 20:11:00
Updated: 2012-12-17 20:11:00

Posted: December 17, 2012

Tags: Food and Nutrition, Mom's Life, Seasonal & Holidays, Christmas

The baking season officially began at my house this weekend. Christmas cookies are a big deal over here, a tradition passed down through my husband's family. Every year, they made dozens of cookies to give to friends and neighbors. Now it's our turn.

I'll share a couple of those recipes this week, starting with this family favorite for gingersnaps.

The recipe turns out soft and chewy, sweet and spicy cookies.

Ingredients

1 cup turbinado or raw sugar (though we often end up using regular granulated sugar)
3/4 cup Crisco or butter
1 egg
4 tablespoons molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon salt
Extra sugar for coating cookies

Directions

Preheat oven to 375 degrees. Cream together the sugar and Crisco (or butter). Add the egg and molasses. Beat well. Sift the dry ingredients and add to the mixture. Roll into a ball and dip into the extra sugar. Bake about nine minutes. Cookies will be soft, not crispy.

Find more holiday recipes in the box above. Search WRAL.com's recipe database for more.

Copyright 2012 by Capitol Broadcasting Company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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If they turn out soft and chewy then they aren't "snaps." But they are even better soft and chewy! I like to add raisins to mine, and using shortening instead of butter actually makes them turn out with a better consistency.
Mom2two
December 18, 2012 8:59 a.m.
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