MAPLE GINGER SNAPS
"In these cookies, maple syrup replaces the molasses used in traditional ginger snaps. The maple flavor is subtle and the cookies are delicious!"
1 cup sugar, divided use
3/4 cup shortening
1/2 cup maple syrup or maple-flavored syrup
1 egg
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided use
In large bowl, combine 3/4 cup sugar, shortening, maple syrup and egg; blend well. Stir in flour, baking soda, ginger, 1/2 teaspoon cinnamon, cloves and salt; mix well. If necessary, cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
WHEN READY TO BAKE:
Heat oven to 350 degrees F.
In small bowl, combine remaining 1/4 cup sugar and remaining 1 1/2 teaspoons cinnamon; blend well.
Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets.
Bake at 350 degrees F for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
High Altitude: Above 3500 Feet: Increase flour to 2 1/2 cups. Bake as directed above.
Makes 5 dozen cookies
Source: Pillsbury
"In these cookies, maple syrup replaces the molasses used in traditional ginger snaps. The maple flavor is subtle and the cookies are delicious!"
1 cup sugar, divided use
3/4 cup shortening
1/2 cup maple syrup or maple-flavored syrup
1 egg
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided use
In large bowl, combine 3/4 cup sugar, shortening, maple syrup and egg; blend well. Stir in flour, baking soda, ginger, 1/2 teaspoon cinnamon, cloves and salt; mix well. If necessary, cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
WHEN READY TO BAKE:
Heat oven to 350 degrees F.
In small bowl, combine remaining 1/4 cup sugar and remaining 1 1/2 teaspoons cinnamon; blend well.
Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets.
Bake at 350 degrees F for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
High Altitude: Above 3500 Feet: Increase flour to 2 1/2 cups. Bake as directed above.
Makes 5 dozen cookies
Source: Pillsbury
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Cookies with Mincemeat Filling
- Wheaties Golf Balls (no-bake, using dates and coconut)
- Pecan Gingersnaps
- Holly Cookies
- Corner Bakery Fudge Brownies
- Peanut Butter Oatmeal Scotchie Bars
- Carrot Bars and Cream Cheese Frosting (using baby food carrots)
- Lemon Shortbread Cookies
- Black and White Toffee Bars - Inspired by Starbucks
- Choco-Peanut Toppers with Chocolate Glaze (Finalist - Pillsbury Bake-Off, 1960)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute