Double Gingersnap Cookies
Recipe: #15694
November 07, 2014
"A KC favorite! These may be made up to five days ahead and stored in an airtight container. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good, they have an intense spice flavor along with mild heat from the cayenne pepper, you can omit the cayenne if you want, if you like gingersnaps then you will love these!"
Original is 28-30 servings
Ingredients
Nutritional
- Serving Size: 1 (34.2 g)
- Calories 137.2
- Total Fat - 5.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 11.8 mg
- Sodium - 171.5 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 0.4 g
- Sugars - 13 g
- Protein - 1.3 g
- Calcium - 11.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Lightly butter one or two baking sheets.
Step 2
In a medium bowl, combine the first 7 dry ingredients. Mix in the crystallized ginger.
Step 3
With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 2 minutes).
Step 4
Add in egg and molasses; beat until blended.
Step 5
Add in flour mixture and mix until just blended.
Step 6
Cover and refrigerate at least 1 hour.
Step 7
Preheat oven to 350 degrees F. Set oven rack to second-lowest position.
Step 8
Place about 1/2 cup or more sugar into a bowl.
Step 9
Form dough into about 1 1/4-inch balls; roll in the sugar to coat completely.
Step 10
Place the balls onto prepared sheet, spacing about 2-inches apart.
Step 11
Bake for 8-10 minutes, or until cookies crack on top, but are still soft to touch.
Step 12
Cool on sheets about 1 minute. Carefully transfer to racks to cool.
Tips
No special items needed.
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