Prep 1 min
Cook 15 mins
This is a copycat recipe that I haven't had the opportunity to try yet.
Make and share this Nabisco's Old Fashioned Gingersnaps recipe from Food.com.
- 1 cup dark brown sugar, packed
- 3⁄4 cup sugar
- 1⁄4 cup molasses
- 1⁄4 cup shortening
- 1 tablespoon butter, softened
- 1 egg
- 1⁄2 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 cup water
- Preheat oven to 350 degrees.
- Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
- In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
- Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.
- Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie. Flatten to about 1/8-inch thick.
- Bake cookies for 10 to 14 minutes or until edges begin to brown and cookies are crispy when cool.
I made these as a surprise for my Dad,who is in a nursing home...we used to make them together,when I was little.He LOVED them,and wondered where I found his old recipe book ! I'll bet he won't be sharing any of these treats tonight !
The last cookie sheet has just come out of the oven. They are sooo good (especially with a glass of cold milk). I reduced the brown sugar to 3/4 cups and the white sugar to 1/2 cup. Thanks for sharing.
I won't put stars because I had to use golden syrup (no molasses) and copha instead of shortening (supposed to be okay to sub but I am not too sure). Also, my egg was a double yoker so that may have increased the liquidity. The taste was awesome, spicy, sweet, but ours are chewy and quite flat. I suspect just a bit less shortening and a normal egg could thicken them up. And yes, like *Kathy* we didn't get 10 dozen. We only got 80 biscuits, using teaspoons of the mixture. However, I would definitely use this recipe again, just tweak it for us. I was hoping for a recipe like Arnotts Gingernut that look just like *Kathy*s photo!