Next up on the week of cookies is a recipe for sparkling gingersnaps. I chose this recipe because you can tell it was one of the previous owner of the recipe box tried and true recipes. The card is far from clean with age and use signs all over it. This recipe is definitely an older recipe as it calls for baking the cookies in a moderate oven instead of a degree. In case you were wondering a moderate oven usually means somewhere around 350 to 375 degrees. Though gingersnaps are an old fashioned cookie, I think this particular recipe might date in the 1930s. I did find a recipe from 2002 newspaper article that had the same name and was very similar except that it left out ginger in a gingersnap cookie.
I grew up with gingersnaps because my mother loves them. Though they were usually the crunchy ones out of a bag you got at the grocery store. These have a slight crunch but remains rather soft in the middle. This is due to the fact that the recipe uses mostly shortening which tends to keep a cookie more tender and soft. They are called “sparkling” because they are rolled in sugar before placing the dough on the cookie sheets. Basically these cookies are delicious and work out perfectly. The only thing I changed was the spice measurements to suit my taste. I can completely understand why the previous owner looks like they made these cookies year after year.
Delicious ginger cookies rolled in sugar!
- 1 cup sugar plus more for rolling the cookies in
- 1/4 cup butter, softened
- 1/2 cup shortening
- 1 egg
- 1/4 cup molasses
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Beat together with a mixer the sugar, butter, shortening, egg and molasses.
- Sift together the flour, baking soda, ginger, cinnamon, ginger, allspice and salt and add to butter mixture. Mix well.
- Take tablespoon size balls of the dough and roll them into balls. Roll them in a plate sugar. Then place the balls on a cookie sheet leaving space between them.
- Bake for 10 to 12 minutes.
Notes: The original recipe called for teaspoon size dough balls but I like mine slightly bigger so I did a tablespoon. If you want to get more yet smaller cookies out of this recipe, do a teaspoon and you should be able to squeeze about six dozen out of this dough.