Looking for crunchy gingersnap recipe...

[zackaboo]

I love, love gingersnaps...the crunchy kind that come in brown bags off of the grocery store cookie aisle. I recently tried TJ's Triple Ginger cookies and thought they were even better. I was thinking today that it would be nice to be able to make my own (especially since there isn't a TJs in my town) but I have never made a cookie that turned out as crunchy as storebought gingersnaps. I am wondering if anyone has a recipe to share?

[Vinca]

I love gingersnaps as well. I will be watching this thread. Once in a while I pick up some from the cookie isle but they have recently gone up so much in price I just don’t think they are worth the price when homemade I am sure are so much better.

[Hoodone]

I don't make these much anymore even though they are my mother's much-revered family recipe. I don't really enjoy crisco and these cookies have a much better texture if you use that ingredient. If you bake them longer, they get snappier. So if you're not opposed to Crisco, this might be an excellent recipe for you.

Ginger Snaps

1 cup sugar
½ cup crisco
1 egg, beaten
½ cup molasses with 1 teaspoon of baking soda dissolved in it
2 teaspoons ground ginger
½ teaspoon cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
2 cups flour

Sift together the flour and spices. Cream the sugar and Crisco. Add the egg and beat well. Add molasses mixture and beat. Add the flour and mix until combined. Chill the dough 1 hour or more. Preheat oven to 350F. Roll the dough into balls and then roll the balls in sugar. Place cookies on a greased cookie sheet and bake 10-15 minutes, depending on your preferred level of snappiness. We like soft cookies, but Grandma Brunkow liked hers small and snappy!

[dreamer101]

I've tried this one from Cooking Light May 2001 which I like.

Gingersnaps

[zackaboo]

I don't make these much anymore even though they are my mother's much-revered family recipe. I don't really enjoy crisco and these cookies have a much better texture if you use that ingredient. If you bake them longer, they get snappier. So if you're not opposed to Crisco, this might be an excellent recipe for you.

I have some organic shortening which I use on occasion. It is not my favorite ingredient but might give it a try. The TJ cookies have chopped crystallized ginger in them, so I will probably add a bit of that as well.

Dreamer, that CL recipe looks like it is worth a try as well. I may need to do some experimenting.

[heavy hedonist]

I love, love gingersnaps...the crunchy kind that come in brown bags off of the grocery store cookie aisle.

the only crisp cookie i love more is the lemon snaps in the same brown bag.
give me a few, and a cup of darjeeling, and i am in paradise.

[KAnn]

My grandmother's recipe also uses shortening which is what makes them crispy. I tried them with butter one year when I was out of shortening and they were chewy-also the butter interfered with the flavor-my grandmother used Crisco and I use Spectrum Organic shortening.

1 C brown sugar
3/4 C shortening
1 egg-beaten
1/4 C molasses
2 1/4 C flour
2 t cinnamon
1 t ground ginger (not fresh)
1/2 t clove
2 t baking soda

Preheat 350 degrees

Cream shortening and sugar. Add egg and molasses.

Stir dry ingredients together and add to creamed mixture. Dough will be very stiff. Chill well. Roll into 1" balls and dip half in sugar before placing sugar sdie up on ungreased cookie sheet. Bake 350 for 12-15 minutes.

After I remove them from the cookie sheet and they are still hot I sprinkle additional white sugar on top of each cookie-it just looks prettier with the additional sparkle!

I just love these and make them every holiday season but I don't know why I don't make them more often...

[Leonard]

Guaranteed: These are the BEST Gingerssnaps! They taste just like the ones in the stores around this time of year. Enjoy!



HARVEST GINGER SNAPS

BEAT: 1 stick butter, softened
4 TB. shortening
1 1/3 cup sugar
1/4 cup molasses
1 egg

ADD: 2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1/4 tsp. salt

Refrigerate, covered, at least one hour up to 1 week. (Yes, the dough
keeps for 1 week!!!) Shape into 1 1/4" balls. Bake at 375 for 12 to 13
minutes.

[McSix]

Finally! A request I can feel sure about answering. These are the gingersnaps that have become my trademark. They are crispy and spicy and keep extremely well. When my son was aboard ship in the Persian Gulf, they arrived after two weeks in transit and were still delicious.

Gingersnaps

2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup margarine (butter doesn't work)
1 1/4 cup sugar, divided
1 large egg
2 tablespoons dark corn syrup
2 teaspoons ginger
1 teaspoon cinnamon

Preheat oven to 350. Combine flour, baking soda, cloves, and salt; set aside. In large bowl with mixer at medium speed, cream margarine, 1 cup sugar, and egg until light and fluffy, scraping sides of bowl occasionally. Gradually beat in corn syrup. Reduce speed to low. Beat in dry ingredients and ginger until just combined. Cover and refrigerate until easy to handle. In small bowl combine remaining 1/4 cup sugar and cinnamon. Form dough into balls, roll in small bowl to coat. Place balls on greased cookie sheet and bake for 15 minutes.

Makes 36 cookies at 88 calories each.

I hope you try these. Let me know how they turn out.

[zackaboo]

Thanks everyone! This has become my mission now and I plan to try most if not all of the recipes posted above. Yummy! I am looking forward to getting started...hopefully tomorrow.

[Aninha]

Let us know about your results Zackaboo, now I am curious to know if the recipes are like the ones at the store... although I am sort of different and like the Vanilla Snaps better! (but I guess I could easily adapt the ginger recipe to make those!)
Ana

[Hoodone]

I'm interested in the results, too. I've almost completely switched to a cut-out gingerbread cookie since my gingersnap recipe has the crisco in it. I'll be watching your experiment!

[zackaboo]

What pressure! I wasn't able to get to a batch today but hopefully I can get started with my experiment in the next day or two. I will keep you all posted with the results...