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Grammas Ginger Snaps Recipe

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This recipe for Grammas Ginger Snaps is from bethanne's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
¾ cup Crisco
1 cup sugar
¼ cup molasses
1 large egg, room temp
2 cups flour
½ tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 ½ Tbsp. ground ginger
½ cup candied ginger, chopped
1 cups extra sugar for rolling dough in before baking

Directions:
Directions:
Preheat oven to 350 and prepare cookie sheets with parchment paper.
In a stand mixer cream together Crisco and sugar until light and fluffy.
Add in molasses and egg, mix until combined.
In a separate bowl add together and mix flour, salt, baking soda, cinnamon, cloves and ground ginger.
Slowly add flour mix into the Crisco mixture. Mix until just combined.
Add in candied ginger and mix in high 30 seconds until distributed well.
Cover and refrigerate dough for 1 hour.
Scoop 1 tablespoon of dough and roll into a ball, roll in reserved sugar and place on cookie sheet. Place cookies 1 inch apart on sheet.
Bake 10-12 minutes.
Cookies will be soft to touch and harden as they cool.
When you take the cookies out of the oven drop cookie sheet onto the counter to deflate cookies, it will make them crispy.
Let cool on cookies sheet 10 minutes and transfer to wired cooling rack.
Let cool completely and store in airtight container.

 

 

 

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