2011 Ginger Snap Cookie Contest Winning Recipes

    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.