Grannys Gingersnaps
From peetabear 16 years ago
- 8 minutes to make
- Serves 48
This is a very old recipe handed down for generations.. The cookies can either be rolled out or dropped and pressed down.. I usually drop but do a few cutouts for each person. this is a family recipe and is over a 100 years old. Read more The prep time is without the chilling time. it's easier to make than it looks.. See less
Ingredients
- 3 3/4 cup flour - may need a little more especially if you are rolling out shopping list
- 1/2 teasp. salt shopping list
- 1 teasp. cream of tartar shopping list
- 1 TBSP. cinnamon (sometimes I add a little more) *** shopping list
- 1 TBSP. ginger (sometimes I add a little more) **** shopping list
- 1/2 teasp. cloves shopping list
- optional ( not in the orginal recipe) I add a pinch of finely gound black pepper shopping list
- 1 egg shopping list
- 1 cup brown sugar packed hard shopping list
- 1/2 cup white sugar shopping list
- 1 heaping cup of shortening ( good Measure) shopping list
- 1/2 cup + molasses ( use Bier rabbit light molasses if you can find it) or any light molasses .. shopping list
- 1/2 cup (scant) dark Karo syrup shopping list
- 1 TBSP. vinegar ( I use apple cider vinegar) shopping list
- 1 teasp. baking soda shopping list
- **** If the cinnamon and ginger are not strong add a little more so the cookies come out with a nice snappy taste shopping list
How to make it
- mix together: flour, salt, and cream of tartar
- then mix in the cinnamon, ginger, and cloves.. mix well
- add the shortening to flour mixture and cut in like pie dough
- in a medium bowl, beat egg with brown sugar and regular sugar until well mixed
- in a liquid measuring cup measure molasses little over a 1/2 cup (2/3 of a cup maybe)
- and the finish by adding the karo syrup to make 1 cup
- add vinegar to the top of the molasses and karo syrup then hold over egg mixture and add the baking soda on top of the vinegar
- it will bubble a fizz all over!!
- pour this mess into the egg mixture and mix well
- then add that to the flour mixture mix well
- I find if I refrigerate the dough for a day or so before baking makes the cookies taste better
- bake at 350' on a lightly greased cookie sheet for 8-10 mins
- if you are doing dropped cookies make a small ball and press down witha floured fork
- if you are going to roll out do it on a well floured board
The Rating
Reviewed by 4 people-
I have a recipe almost like the.. from our Grandma Marx.. Yours explains better... thank you... mine just says flour! Will see if combining these I can finally make them!
linebb956
in La Feria loved it
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I love Ginger cookies... these sound so good, great post... got my 5
shirleyoma
in Cove loved it
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Gingersnaps are a favourite of mine and your recipe is absolutely wonderful. Thanks so much Jettt for sharing it with all of us.
lor
in Toronto loved it
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