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Extra Crispy Gingersnaps
Extra- Crispy Gingersnaps
Yield: 3 dozen cookies
Prep Time: 30 min
Cook Time: 15 min
Ingredients:
3/4 cup salted butter, softened
2 cups granulated white sugar
2 large egg whites, beaten slightly
1/2 cup molasses
2 teaspoons white vinegar
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clovesDirections:
1. Preheat oven to 350 degrees F.
2. In a large bowl, use an electric mixer to cream butter and sugar until smooth. Add in egg whites, molasses and vinegar.
3. In a separate bowl, sift flour, baking soda and spices. Add to the butter mixture and mix until well blended.
4. Form into 1 1/2-inch balls. Arrange 2-inches apart on greased cookie sheets. Bake 15 minutes.
5. Cool on cookie sheet 4-5 minutes, then move to wax paper and let cool completely.
Source: RecipeGirl.com
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Kate — August 4, 2012 @ 12:01 PM
Hi RecipeGirl,
I really need some help. I live in the UK so the measuring ‘cups’ is a bit baffling to me. I bought some American measuring cups to make these biscuits but the amounts I used were huge, so much flour! I just don’t know where I’m going wrong, when I do an online converter of 3.5 cups of flour to grams it’s not the same weight. Am I being totally stupid?? Should I be using seperate cups for solid and liquid measurements, I thought it was one for all.
Any help you can give me owuld be great, thank you xx
Lori Lange replied: — August 5th, 2012 @ 7:35 AM
Here is a website that may help. Solids and liquids are measured differently: http://www.jsward.com/cooking/conversion.shtml