So last week I made Lorster's gingersnaps, and today I made these allrecipes gingersnaps.
The only things I changed were in Lorster's I used butter instead of
margarine, and I halved the allrecipe recipe because it was twice as
big as Lorster's. Otherwise I followed the directions of both recipes
exactly. Lorster's were nice 'n' chewy and I liked the heavy use of
cloves. I though I might like the allrecipes cookies better because
they're WAY more gingery, and they are good, but they just don't have
the satisfying odour or chewiness of Lorster's. Also, they are more
expensive to make than Lorster's, and they did not have the same
crackly appearance.
So my vote for best gingersnap recipe (out of 2) is Lorster's!
Now I have really a lot of gingersnaps, but I just rolled most of the
doughs into balls and froze. They bake up great right out of the
freezer.
I haven't made gingersnaps in ages, but when I did, I used cloves, fresh-ground black pepper, cinnamon, and lots of fresh, grated ginger. WOOHOO!!!!!
I think I'm going to bake cookies this Christmas season. We haven't done that in a few years. Thanks for the inspiration!!
P.S. Our fat cat's name is Ginger Snap (we just call her Ginger). She's a Maine Coon mix (no ginger color), but she got her name because she snatched ginger snaps right out of my hand and ate them the first day she lived with us. She's since moved on to catching and eating wasps when they wander into the house.
I have a favourite gingerbread recipe that I use to make gingerbread houses at Christmas:
1/3 cup of shortening
1 cup packed brown sugar
1 1/2 cups molasses
2/3 cup water
6 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp allspice
1 tsp cloves
1 tsp ginger
1 tsp cinnamon
* cream shortening, sugar,molasses and water,
* mix dry ingredients together and add creamed mixture and roll into a ball wrapped in gladwrap
*refrigerate for a few hours or overnight
* roll it out to 1/4 inch thick and cut shapes.
* bake at 350 for 15-20 minutes
Here's a soft moist gingerbread cookie recipe. I haven't made it, but I've certainly enjoyed eating the cookies. This is a huge batch so you might want to do a 1/2 recipe using 2 eggs.
1 1/2 cups melted margarine (cooled)
2 cups sugar
1 1/2 cups Fancy molasses
3 eggs
8 cups flour
6 tsp baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 1/2 tsp ginger
Cream together margarine & sugar. Add eggs and beat well. Add molasses and beat well.
Sift together all dry ingredients. Add dry mixture to the creamed mixture and mix until combined.
Roll out dough about 1/4 inch thick and cut into gingerbread men. Bake @ 375 degrees F for 10 minutes. Cool on rack, then decorate.
Shape leftover dough into logs and refrigerate or freeze until needed. Cut rounds of gingerbread and bake.
YUM! I'd like to try Lorster's recipe but also with some black pepper and