Easy Homemade Grandma M.'s Gingersnap Cookies Recipe

Easy Homemade Grandma M.'s Gingersnap Cookies Recipe


Easy Homemade Grandma M.'s Gingersnap Cookies Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Grandma M.'s Gingersnap Cookies here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Grandma M.'s Gingersnap Cookies is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Grandma M.'s Gingersnap Cookies is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Grandma M.'s Gingersnap Cookies Recipe


  1. 1 1/2 cup Shortening, do not substitute butter
  2. 1/2 cup Molasses
  3. 2 each Eggs
  4. 2 cup Sugar
  5. 1/2 tsp Salt
  6. 2 tsp Ground cloves
  7. 2 tsp Ground cinnamon
  8. 3 tsp Ground ginger
  9. 4 tsp Baking soda
  10. 4 cup All purpose flour



How To Make Easy Homemade Grandma M.'s Gingersnap Cookies Recipe


  1. Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined.

  2. Add in flour a cup at a time and stir by hand.

  3. Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar.

  4. Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn.

  5. Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap!

  6. Yields approximately 8 dozen.


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