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COOKIES - Gingersnap Cookies
Nb persons: 0
Yield: approximately 3-4 dozen cookies.
Preparation time:
Total time:
Source:
| Davis Family Ginger Snaps | |
| 1/2 c. | Sonoma County butter, room temperature |
| 1/2 c. | shortening |
| 1 1/2 c. | granulated sugar |
| 1/2 c. | dark molasses |
| 2 whole farm fresh eggs | |
| 3 1/2 to 4 c. | flour, sifter |
| 2 1/4 t. | baking soda, sifted |
| 1/2 t. | salt |
| 2 t. | fresh ginger, grated fine |
| 1 1/2 t. | cinnamon |
| 1/2 t. | cloves |
Preheat oven to 350 degrees.
In a large mixing bowl with a hand mixer cream butter, shortening and sugar. Add in molasses and eggs, thoroughly mixing. Fold and them mix the dry ingredients a cup at a time, mixing as you go. Roll dough into 1″ balls and then roll balls in a bowl of sugar. Bake on a non stick pan or parchment paper Place balls two inches apart on a cookie sheet. Bake for 8- 10 minutes, careful not to over-bake. Enjoy fresh an hot out of the oven! Store cookies by storing them in an air tight container.
Yields approximately 3-4 dozen cookies.
*Dough may be made up to 24 hours in advance, formed into balls and then baked off when ready to enjoy!
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