These cookies are perfect Gingersnap cookies. They are full of flavor and crispy.
The cloves, ginger, and cinnamon in these gingersnap cookies make these cookies amazing.
This Gooseberry Patch Hometown Harvest Cookbook is full of Fall recipes using pumpkin, sweet potatoes, turkey, ham, apples, cinnamon, nutmeg, allspice, and much more. If you enjoy Fall and Fall recipes, you will enjoy Hometown Harvest.
Hometown Harvest Cookbook Categories include:
- Hometown Pancake Breakfast – examples from this section: Autumn Apple Waffles and Perfectly Pumpkin Pancakes
- Church Social Soup Supper – examples: Garden Fresh Chili and Hearty Potato Soup
- Thanksgiving Dinner to Remember – examples like Chicken and Sausage Gumbo and Herbed Roast Turkey
- Game Day Get-Together – examples like Thanksgiving Mini Muffins and little piggies
- Pumpkin Patch Sweets – examples: mini apple turnovers and coffee can be pumpkin cake
- Slow-Cooker Potluck – examples like Cranberry Pork Roast and Old-Time Sage Dressing
- Over the River & Through the Woods – Fall memories
This contest is open to U.S. residents beginning October 30, 2013, and ends November 18, 2013. The winner will be notified by email. They will have 48 hours to reply.
Gooseberry Patch gave me this Cookbook to give away. However, the opinions I am expressing are 100% my own.
I have a Big Soft Ginger Cookie Recipe that I fix every fall and winter. My Big Soft Ginger Cookies have always been one of my favorite cookies. My husband likes them, but he had rather have a Gingersnap cookie. He likes not only the fall spices but the crunch of a Gingersnap cookie. I have never found a good GingerSnap cookie recipe including a lot of spices plus a great crunch on the outside. When I saw Leslie’s Gingersnaps in Hometown Harvest, I had to try them. The fall spices were perfect, and they had a crunch. Better yet, my husband loved them.
These Gingersnap Cookies made a lot of cookies.
I used a tablespoon ice cream scoop to scoop them out on the baking sheet. After baking a tray for us to eat, I scooped another tray of cookies out and froze them. If you are freezing a tray of cookies, you do not have to space the cookies out on the tray. Be sure to line the baking sheet with parchment paper before placing the cookie dough on it. After freezing the cookies, I put them in a large freezer bag. When my husband wants Gingersnap cookies, I can now just take a few out of the freezer and bake them fresh.
Ingredients for Gooseberry Patch Hometown Harvest Gingersnaps recipe including ground cloves, ginger, and Molasses.
Cream the shortening and sugar.
Beat in the eggs.
Add the Molasses
In a separate bowl, mix the flour, baking soda, salt, cloves, ginger, and cinnamon. Slowly add it to the shortening and sugar mixture.
Place the cookies a couple of inches apart of a baking sheet. I line my baking sheet with parchment paper. Bake 375 degrees for 10 to 14 minutes depending on how crunchy you like them.
To freeze the cookie dough. I lined another baking sheet with parchment paper and dropped tablespoon size cookies close together. Freeze them and then put the cookies into a large freezer bag.
After freezing the gingersnaps on a baking sheet, place them in a large freezer bag and store them in the freezer.
Baking Cookie Tips
- Use butter and eggs at room temperature. You should be able to leave a fingerprint easily in the butter.
- Whip the butter, shortening, and sugars until light and fluffy.
- Do not over mix the flour!
- Mix in the dry ingredients just until you do not any powder and everything is incorporated.
- Use parchment paper – I love parchment paper when baking. Once you remove the cookies from the oven, just slide the parchment paper off the baking sheet with the cookies still on it. This will allow them to cool.
- Use an ice cream scoop when scooping out your cookies. This way they will all be the same size and will bake evenly.
Freezing Cookie Dough
- Scoop the cookies onto a baking sheet lined with parchment paper. You can put the cookies closer together on the baking sheet when freezing them than when you are baking them. If you scoop the cookie dough out first and then freeze it, you do not have a problem with the dough being as hard as a rock, and you cannot scoop it out of a container. After scooping out the cookie dough, place the baking pan in the freezer until the cookies are frozen. Place frozen cookies into large freezer zip lock bags and store in the freezer. This helps the cookies when baking. The cookies do not spread out so much. Also, you will have cookies on hand in case of an emergency.
- Do not overcook your cookies. Once you remove the cookies from the oven, they will continue to bake.
Leslie’s Gingersnaps Recipe – from Gooseberry Patch Hometown Harvest Cookboo
- In a large bowl combine, flour, baking soda, salt, cloves, ginger, and cinnamon.
- Use your mixer to blend together the shortening and sugar until fluffy.
- Slowly add eggs and molasses while the mixer is running.
- Turn the mixer to low and add the dry ingredients.
- Make one inch balls and roll them in sugar. (I forgot to roll mine in sugar)
- Place on ungreased baking sheet. (I used parchment paper)
- Do not flatten the cookie dough balls.
- Bake 375 degrees for 10 to 14 minutes, to desired crispness.
- Cool on wire racks. Makes 5 dozen.
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