Jumbo Gingersnaps Recipe

Jumbo Gingersnaps Recipe

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45 juta s/d 2.5 milyar listing 2018
Jumbo Gingersnaps Recipe Jumbo Gingersnaps Recipe Jumbo Gingersnaps Recipe, The ginger-molasses flavor in these crackle-top cookies is just perfect. Their generous size makes them especially festive, but you can also make smaller cookies.
Jumbo Gingersnaps Recipe

Jumbo Gingersnaps Recipe

The ginger-molasses flavor in these crackle-top cookies is just perfect. Their generous size makes them especially festive, but you can also make smaller cookies. Prep : 20 minutes Bake : 15 minutes
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/teaspoon ground black pepper (optional)
  • 3/cup vegetable shortening
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup dark molasses
  1. Preheat oven to 350°F. In medium bowl, with wire whisk, stir flour, ginger, baking soda, cinnamon, salt, and pepper if using.
  2. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy. Beat in egg until blended, then beat in molasses. Reduce speed to low; beat in flour mixture just until blended.
  3. Place remaining 2 tablespoons sugar on waxed paper. Roll 1/cup dough into ball; roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls, 3 inches apart, on ungreased large cookie sheet. Or, for small cookies, roll dough into balls by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets.
  4. Bake until set, about 15 minutes for large cookies or 9 to 11 minutes for smaller cookies, rotating cookie sheets between upper and lower oven racks halfway through baking. Cookies will be very soft and may appear moist in cracks. Cool 1 minute on cookie sheets on wire racks; with wide spatula, transfer cookies to wire racks to cool completely. Makes 10 giant cookies or about 30 small cookies.
Each cookie : About 323 calories, 3g protein, 42g carbohydrate, 16g total fat (4g saturated), 21mg cholesterol, 258mg sodium. ginger cookies, gingerbread cookies, molasses, molasses cookies, molasses recipes, soft ginger cookies, soft gingerbread cookies, soft molasses cookies, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Jumbo Gingersnaps Recipe

Article Categories : Cookies & Confections

Jumbo Gingersnaps Recipe

Jumbo Gingersnaps Recipe

The ginger-molasses flavor in these crackle-top cookies is just perfect. Their generous size makes them especially festive, but you can also make smaller cookies.

Prep : 20 minutes
Bake : 15 minutes

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/teaspoon ground black pepper (optional)
  • 3/cup vegetable shortening
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup dark molasses
  1. Preheat oven to 350°F. In medium bowl, with wire whisk, stir flour, ginger, baking soda, cinnamon, salt, and pepper if using.
  2. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy. Beat in egg until blended, then beat in molasses. Reduce speed to low; beat in flour mixture just until blended.
  3. Place remaining 2 tablespoons sugar on waxed paper. Roll 1/cup dough into ball; roll in sugar to coat evenly. Repeat with remaining dough to make 10 balls in all. Place balls, 3 inches apart, on ungreased large cookie sheet. Or, for small cookies, roll dough into balls by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets.
  4. Bake until set, about 15 minutes for large cookies or 9 to 11 minutes for smaller cookies, rotating cookie sheets between upper and lower oven racks halfway through baking. Cookies will be very soft and may appear moist in cracks. Cool 1 minute on cookie sheets on wire racks; with wide spatula, transfer cookies to wire racks to cool completely. Makes 10 giant cookies or about 30 small cookies.

Each cookie : About 323 calories, 3g protein, 42g carbohydrate, 16g total fat (4g saturated), 21mg cholesterol, 258mg sodium.