Saturday, November 20, 2010

Giant Soft Gingersnaps - Reposted

This has been posted Smithalicous before...but reposting it due to requests from the baking class.

Giant Soft Gingersnaps
2 cups flour
1/2 tsp salt
1 tsp ground cloves
1 tsp ground ginger
1 tsp cinnamon
3/4 cup shortening (butter flavor)
1 cup sugar
1 egg
1/2 cup light (mild) molasses
3 tsp baking soda

Preheat to 350 degrees
Sift dry ingredients together
Cream wet ingredients
Combine wet and dry ingredients and mix well.
Roll into regular size cookie balls
Roll cookie balls in regular sugar
Place cookie balls on baking sheet and press each cookie with two fingers (1/2 way to flat).
Bake 8 minutes
(***They will look a little undercooked when then come out....this is GOOD. Let them cool, then eat them. Don't over bake or they will get hard as soon as they are cool.)

1 comment:

Heather Wells said...

I made these. YUM!! Really good and perfect for this time of year.