The original recipe (which I've only slightly altered) for these cookies was a wedding gift from a friend of my husband. These cookies are some of his favorites.
1/2 cup Shortening
1/4 cup (1/2 stick) unsalted butter (softened)
3/4 cup brown sugar
3/4 cup molasses
3 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground ginger
1 tsp. cinnamon
1/4 - 1/2 cup sugar for coating the cookies
Why yes, this does look an awful lot like my gingerbread recipe. But it's not the same. Less flour and more baking soda. But yes, there will be some deja vu in the instructions for mixing, but there are changes for the baking.
When the dough has chilled, preheat the oven to 350-degrees.
dough scoop, or a teaspoon, roll the dough into a ball in your hands.
Here's my cheater's trick... when I want to make both gingersnaps and gingerbread men... which I usually do... (They taste different, I don't know why, but they do!) I will mix up a double batch of the gingerSNAP recipe above, using 6 total cups flour. Then, I will take out one-half of the dough, and wrap it to make the gingersnaps. (I use a kitchen scale, but you can probably eyeball it.) I will then add an additional 3/4 cup of flour to the remaining dough, and that's my gingerbread dough. Voila! Two cookies at once!
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