Gingersnaps and Snickerdoodles

Cool air, state fairs and football signal the arrival of fall in Texas. We like to celebrate at our house with Gingersnaps and Snickerdoodles. Crispy on the outside and chewy in the middle they go well with a cold glass of milk or a hot cup of coffee. I make at least a double batch of dough and freeze half of it in quart-size plastic bags. I use a Sharpie to write the baking instructions on the bag. These favorite cookies are my most requested recipes. This week --

GINGERSNAPS

Preheat oven 350⁰
Combine dry ingredients in medium bowl and set aside:
3 ½ cups flour
4 teaspoons soda
½ teaspoon salt
1 teaspoon cinnamon
2 tablespoons ground ginger
½ teaspoon each of allspice, cloves, & nutmeg

1 ½ cups granulated sugar
½ cup brown sugar (packed)
1 ½ cups shortening (like Crisco)
2 eggs
½ cup molasses
4 teaspoon vinegar
2 teaspoon vanilla
Beat sugars together with shortening. Add eggs, combine thoroughly. Stir in molasses, vinegar and vanilla. Blend in all dry ingredients.
Form into balls the size of small walnuts. Roll in sugar. Place 2” apart on greased baking sheet. Bake 7-10 minutes until light brown. Do not over bake. They will be chewy in the middle when cooled. For crispy cookies, bake 2 to 4 minutes longer.

I use a cookie scoop to insure
uniformity of size.





I never suffer a shortage of volunteers willing to sacrifice
their dainty fingers to messy sugar.


 

They also willing to be my testers.

 Next week--Snickerdoodles.