I'm not sure where we originally picked up our gingersnap recipe. It's been the standard for all the siblings growing up Westra. They are nice and soft ... not rock hard like the packaged ones you buy in the stores. These gingersnaps always seem to be a hit whenever shared and people often ask for the recipe, which we are happy to share. They are so delicious, warm and soft, right out of the oven. Of course the kids love the cookie dough as well, and I like to freeze the cookies then dunk them in milk.
Here's the recipe:
Here's the recipe:
1 1/2 cup shortening
2 cups sugar
1/2 cup molasses
2 eggs
4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp salt
Cream the shortening and sugar together. Add molasses and eggs and mix until blended. Combine the dry ingredients, then add them to the bowl and mix. Form dough into small balls and roll in cinnamon sugar. Bake at 350 for 8-12 minutes.
Of course ... it's best to DOUBLE the batch. Eat them as soon as possible, or freeze them. You can keep the dough in the fridge for about a week and pull it out for fresh out of the oven cookies over the next few days too.
...I'm sure there are many more rave reviews, but here's an email cousin Emily sent Mom.
A funny gingersnap related story. This would have been back in 1991 or early 1992. I think it was Shane who had made gingersnaps. He rolled them into balls and stuck them in the oven and ... they didn't cook. They just stayed in ball form. Well, the obvious conclusion was that the oven was broken. Mom and Dad replaced the oven. The dough had been refridgerated, and so the cookies were put in the oven again. Guess what. It wasn't the oven! It must have been an error in the dough! But the old (working) oven inspired Jen&Gray to finish the basement in Gray's mom's house, putting in that mustard yellow oven. They even talked Mom and Dad into replacing their fridge to match the new stove, and Gray and Jen got a refridgerator for their little apartment as well! All because of some gingersnaps!
Of course ... it's best to DOUBLE the batch. Eat them as soon as possible, or freeze them. You can keep the dough in the fridge for about a week and pull it out for fresh out of the oven cookies over the next few days too.
If you need a little extra help ... here's a video!
Aunt Margie—
I meant to tell you on Sunday but your gingersnap recipe is one of my most requested recipes ever! Dave’s boss absolutely loves those cookies and has requested that I make 200 for a launch party tomorrow! That is one well loved cookies! It was great to see everyone on Sunday! Have a terrific day!
Love,
Emily
A funny gingersnap related story. This would have been back in 1991 or early 1992. I think it was Shane who had made gingersnaps. He rolled them into balls and stuck them in the oven and ... they didn't cook. They just stayed in ball form. Well, the obvious conclusion was that the oven was broken. Mom and Dad replaced the oven. The dough had been refridgerated, and so the cookies were put in the oven again. Guess what. It wasn't the oven! It must have been an error in the dough! But the old (working) oven inspired Jen&Gray to finish the basement in Gray's mom's house, putting in that mustard yellow oven. They even talked Mom and Dad into replacing their fridge to match the new stove, and Gray and Jen got a refridgerator for their little apartment as well! All because of some gingersnaps!
Any gingersnap snapshots or stories to share?
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