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The Best Ginger Snaps |
The Best Ginger Snaps |
The Best Ginger Snaps
The Best Ginger Snaps - thin crispy spiced cookies with plenty of warm ginger flavor.
Prep time: 15 minutesCook time: 13 - 18 minutes
Total time: About 2 1/2 hours including cholling time for the cookie dough.
Yield: About 2 dozen 3 inch cookies.
Ingredients
- 2 cups flour
- 1 1/2 tbsp ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup shortening
- 1/4 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup mollasses
- FOR THE ROYAL ICING
- 1 large egg white
- About 1 1/4 cups icing sugar (powdered sugar) icing sugar (powdered sugar)
- pinch cream of tartar
- Sift together the flour, ginger, baking soda, cinnamon and salt and set aside.
- Cream together the shortening, butter, sugars and molasses until light and fluffy.
- Fold in the dry ingredient mixture until a soft dough forms.
- Refrigerate for a couple of hours until the dough is well chilled.
- Preheat oven to 350 degrees F.
- Roll out to about 1/8 of an inch or a little thicker.
- Use cookie cutters to cut out the cookies and transfer to a parchment paper lined baking sheet.
- Bake for 15-18 minutes depending upon the size of your cookies. The cookies pictured were made using a 3 inch cookie cutter and took about 17 minutes. You don't want to under bake them or they will not be crispy.
- Store in airtight containers. Freezes well.
- TO MAKE THE ROYAL ICING beat together the egg white, cream of tartar and about 1 cup of the icing sugar until light and fluffy.
- Beat in the remaining icing sugar a tablespoon at a time until the icing reaches a spreadable consistency.
- Use a piping bag or a Ziploc bag with the corner snipped off to draw on snowflake patterns.
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