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    You are in: Home / Recipes / Gingersnaps Recipe
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    Gingersnaps

    Gingersnaps. Photo by aerobicon

    1/1 Photo of Gingersnaps

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Aroostook's Note:

    The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Cream together first seven ingredients until smooth.
    3. 3
      In another bowl combine dry ingredients.
    4. 4
      Pour the dry mixture into the wet mixture.
    5. 5
      Mix well.
    6. 6
      Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
    7. 7
      Cut ball into 4 equal pieces.
    8. 8
      Divide each pieces into 12 equal pieces.
    9. 9
      Wet the palms of your hands slightly while doing the next step.
    10. 10
      Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
    11. 11
      (about 1/8-inch thick).
    12. 12
      Place on a greased cookie sheet.
    13. 13
      Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
    14. 14
      Makes 4 dozen cookies.
    15. 15
      This recipe is a good"freezer".
    16. 16
      Roll dough out into 4"logs".
    17. 17
      Double wrap in plastic film and freeze.
    18. 18
      To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.

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    Ratings & Reviews:

    • on July 16, 2007

      45

      My only complaint is that they weren't snappy like a ginger snap should be. However, they were delicious, and my friends devoured them. I used powdered egg replacer mixed with water and a butter substitute to make them vegan, and that worked fine. Next time I'll cook them for a little longer and make sure they're 100% cool before putting them away so they get nice and crispy. Thanks Aroostook!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2006

      55

      Everyone loved these cookies. They are pretty fool proof to make too. I substituted margarine for the shortning (had to add a little extra flour), but the recipe adapted beautifully!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 24, 2005

      55

      Delicious! I'm vegan so I used a powdered egg replacer and margarine, but the recipe still came out absolutely terrific! Much better than what you buy in the grocery store:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Gingersnaps

    Serving Size: 1 (20 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 71.9
     
    Calories from Fat 13
    18%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 5.0 mg
    1%
    Sodium 82.5 mg
    3%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 0.2 g
    0%
    Sugars 8.5 g
    34%
    Protein 0.8 g
    1%

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