2011 Ginger Snap Cookie Contest Winning Recipes
1st Place
Jane Lerew
Dillsburg, PA – York County
Old-Fashioned Ginger Snaps
Ingredients:
2 cups all-purpose flour
1 tablespoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
1/8 teaspoon ground black pepper
¾ cup shortening
½ cup sugar
½ cup dark brown sugar
1 large egg
¼ cup Golden Barrel Supreme Baking Molasses
1/3 cup sugar, for rolling balls
Preheat over to 350 degrees
Combine flour, ginger, baking soda, cinnamon, cloves, salt and pepper in a bowl and set aside.
Cream the shortening and sugars together in the bowel of a stand mixer. Add the egg and molasses and beat well.
Sift the dry ingredients into the wet and mix until uniform.
Portion into ¾” balls, roll in sugar and place 2 inches apart on a baking mat or ungreased cookie sheet. Bake 10 to 12 minutes. Cool on sheet for 5 minutes before transferring to rack.
2nd Place
Marel Raub
Duncannon, PA – Perry County
Ginger Snaps
Ingredients:
¾ cup shortening
1 egg
1 cup sugar
1/3 cup Golden Barrel Supreme Baking Molasses
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon cloves
½ teaspoon nutmeg
Preheat over to 375 degrees.
In large bowl, mix all ingredients.
Chill batter in refrigerator.
Roll a spoonful of batter into a ball the size of a walnut.
Place on ungreased cookie sheet.
Bake at 375 degrees for 10-12 minutes.
Makes 3 dozen cookies
3rd Place
Madison Foor
Everett, PA – Bedford County
Grandma’s Ginger Snap Cookies
Ingredients:
¾ cup butter
1 cup sugar
1 egg
¼ cup “Good Foods” Golden Barrel Molasses
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Additional sugar
1. In a mixing bowl, cream butter and sugar. Add egg and “Good Foods” Golden Barrel Molasses; beat well. Combine flour, baking soda, salt, cinnamon, cloves and ginger; gradually add to creamed mixture. Chill dough.
2. Roll into balls and dip into sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10 minutes or until set and surface cracks. Cool on wire racks.
Yield: about 4 dozen
4th Place
Belinda Myers
Dallastown, PA – York County
Ginger Snappys
Ingredients:
1 cup Golden Barrel Supreme Baking Molasses
1 tablespoon Golden Barrel Black Strap Molasses
4 ounces butter melted
4 ounces lard melted
1 egg
¾ cup brown sugar
1 ½ tablespoon ginger
1 tablespoon cinnamon
1 pinch cloves
4 teaspoon baking soda dissolved in 4 tablespoons of hot water
5 cups flour
In large mixer bowl, blend both molasses, butter, lard, egg and brown sugar. Blend until smooth. Add ginger, cinnamon, and cloves. Add dissolved baking soda. Gradually add flour and beat until soft dough forms. Roll small amounts of dough on a sugar coated surface. Roll ¼ inch thickness. Cut desired shapes from cookie cutters 3 inches or smaller. Transfer onto parchment covered cookie sheets. Before baking sprinkle with coarse sugar. Bake in a slow 325 degrees oven for 20 to 22 minutes or golden brown. Let cool. Store in airtight container. Makes 5 to 6 dozen.
5th Place
Alexis Foor
Everett, PA – Bedford County
“Very Old” Fashion Ginger Snaps
Ingredients:
1 ½ cups softened butter
1 cup sugar
1 cup packed brown sugar
½ cup “Good Foods” Golden Barrel Molasses
2 eggs
2 teaspoons vanilla
4 cups flour
1 tablespoon ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon cloves
Preheat oven to 325 degrees
In a large mixing bowl, combine butter and sugars; cream until light. Add “Good Foods” Golden Barrel Molasses and vanilla; beat till smooth. Add eggs. Add flour, ginger, soda, cinnamon, salt and cloves. Drop onto ungreased cookie sheet. Bake 10-12 minutes or until top is cracked. Remove and let cool.
Enjoy! This recipe is dated 1932 from a family heirloom cookbook.