MISS SYLVIA'S GINGER SNAP COOKIES
Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice...
Provided by Laura Lagasse
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
- 2. Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
- 3. Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.
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Raman Zone
ramanzone1@gmail.comI'm not sure what I did wrong, but the cookies didn't turn out at all. They were flat and hard.
Elisho Smart
s-e14@hotmail.frThe cookies didn't turn out very well. I think I overcooked them.
Adeyemi Sheyi
s.a@gmail.comThe cookies were a little too sweet for my taste. I would recommend using less sugar next time.
Anna Dean
a5@yahoo.comThe cookies were a little too spicy for my taste. I would recommend using less ginger next time.
Clasic Acting
c_acting@gmail.comI'm not a fan of soft ginger snap cookies. I prefer them to be crispy. These cookies were a little too soft for my taste.
Ali Khani
khani_a@gmail.comThese cookies are a great addition to any holiday cookie platter. They're festive and delicious!
Belay Ararsa
a63@yahoo.comI'm not a big fan of ginger, but I really enjoyed these cookies. They're not too spicy and the sweetness of the cookie balances out the ginger flavor.
priya sikder
spriya57@yahoo.comI made these cookies for my family and they loved them. They said they were the best ginger snap cookies they'd ever had.
Breanna Parks
breanna-p41@yahoo.comThese cookies are a great way to use up leftover ginger. I always have some on hand from making ginger tea.
Yasir Naveed
yasir-n@gmail.comI added a little bit of extra ginger to the dough and they turned out perfectly. I love the spicy kick!
Abdul Majeed
a.majeed82@gmail.comI love the way these cookies smell while they're baking. The whole house smells like ginger and cinnamon.
ChristineSylva Hamieh
hamieh-christinesylva11@hotmail.co.ukI've made these cookies several times and they always turn out perfect. They're a great recipe to have on hand for last-minute guests.
Patrick Scambell
p_s@gmail.comThese are my new favorite ginger snap cookies! They're so flavorful and have the perfect texture.
La Ro
rol@aol.comThe cookies were easy to make and turned out great! I'll definitely be making them again.
Kwizzy
kwizzy63@yahoo.comI made these cookies for a Christmas party and they were a hit! Everyone loved them.
Olasco Star
star.olasco19@gmail.comThese cookies are the perfect balance of chewy and crispy. The ginger flavor is perfectly balanced with the sweetness of the cookie.