![]() They were too flat to be iced up but equally delicious on their own. The texture is lovely and crunchy/chewy and the intense ginger smell and taste is just yummy. Mix in the soda, molasses, salt, cinnamon, cloves and ginger until all is incorporated. ![]() Add in the eggs one at a time until well blended. I also wondered if it was the fact that I used GF Flour?, Should I have added in extra GF flour to compensate? I also added in some grated ‘fresh’ ginger (maybe 1 & 1/2 tsp) as well as the 1 x tsp of ground ginger. In a large mixing bowl, cream together the shortening and sugar. Once the cookies are fully cooled down, the next step is to wrap them with saran/plastic wrap. Placing hot food in the freezer is a no-no, so let them sit and cool down before moving on to step 2. Add the molasses and egg and beat until combined. If you are going to freeze gingerbread cookies that you just made, the first step is to take them out the oven and let them cool. The recipe asks for 1/2 cup of butter which is not too much however the 3/4 cup sugar could have been reduced to 1/2 cup because there is also Molasses in this recipe. In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes. I asked hubby who is a qualified pastry chef why that would be and he said that would be caused by either too much butter or too much sugar. I found that my cookies ‘spread’ out on the baking tray during the baking process. Add dry ingredients and mix until well combined. Add molasses, eggs and vanilla and beat an additional minute. ![]() In a stand or hand held mixer, cream butter and sugar together for 2 minutes, until light and fluffy. Roll dough on a floured board, inch thick. In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves and ginger until well blended. Divide dough in half, wrap in plastic and refridgerate at least one hour. I loved that cookie and no one remembers it. Sift together flour, spices, and baking soda and add to butter mixture. The signature sugar-crusted crinkled tops are further enhanced with icing drizzled on top. Does anyone remember a soft spice cookie with a white opaque sugar icing with black stripes This would have been in the 70’s. Hi there, I made this recipe today but used Gluten Free flour instead (I’m not GF but have a lot of friends who are) and I used a teaspoon to make the balls (it is quite sticky the dough and it had been in the fridge for over half an hour). p>These traditional soft and chewy gingersnap cookies are infused with molasses, ginger, and cloves. Gingersnap with Lemon Icing (Makes 24 cookies) Ingredients. ![]()
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