2012 Ginger Snap Cookie Contest Winning Recipes

    2012 Ginger Snap Cookie Contest

     Winning Recipes


    1st Place
    Kathy Francis
    West Chester – Chester County


    Golden Barrel Ginger Snaps

    Ingredients:
    • 2 cups all-purpose flour 
    • 1/4 cup butter, softened 
    • 1 1/2 tablespoons ground ginger 
    • 1/2 cup shortening
    • 2 teaspoons baking soda 
    • 1/2 cup sugar 
    • 1 1/2 teaspoon ground cinnamon 
    • 1/2 cup brown sugar
    • 1/4 teaspoon allspice 
    • 1 large egg
    • 1/2 teaspoon salt
    • Dash ground black pepper 
    • 1/4 cup Golden Barrel Supreme Baking Molasses
    • 1/4 cup raw sugar for dusting

    Preheat oven to 300 degrees.  Combine first seven ingredients in a bowl and set aside.  Cream the shortening, butter and sugars together with an electric mixer.  Add the egg and molasses and beat well.  Sift the dry ingredients into the wet.  Stir until combined.  Roll into 1-inch ball; dip the tops in raw sugar.  Bake 2-inches apart on an ungreased cookie sheet for 18 minutes.  Cool on a wire rack.



    2nd Place
    Alexis Foor
    Everett –Bedford County


    Old Fashioned Gingersnaps
    • 1 cup packed brown sugar 
    • 3/4 cup shortening
    • 1/4 cup Golden Barrel Molasses 
    • 1 egg
    • 2 1/4 cups all-purpose flour 
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon 
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves 
    • 1/4 teaspoon salt
    • Granulated sugar

    Beat brown sugar, shortening, Golden Barrel Molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon.  Stir in remaining ingredients except granulated sugar.  Cover and refrigerate at least 1 hour.  Heat oven to 375 degrees.  Lightly grease cookie sheet.  Shape dough by rounded teaspoonful into balls; dip tops in granulated sugar.  Place balls, sugared sides up, about 3 inches apart on cookie sheet.  Bake 9 to 12 minutes or just until set.  Remove from cookie sheet to wire rack, cool completely.



    3rd Place
    Rachel Logue
    Mechanicsburg – Cumberland County


    Ginger Snaps

    Ingredients:
    • 2 1/2 cups sifted all-purpose flour 
    • 1 tablespoon ground ginger
    • 2 teaspoons baking soda 
    • 2 teaspoons ground cloves
    • 1 1/2 teaspoon ground cinnamon 
    • 2 teaspoon Cardamom
    • 1/8 teaspoon of pepper 
    • Dash of nutmeg
    • 1/2 teaspoon salt 
    • 3/4 cup shortening
    • 1 cup white sugar 
    • 1 egg
    • 1 vanilla 
    • 3 tablespoons of Goods Foods Golden Barrel Black Strap Molasses
    • 1/3 cup of Goods Foods Golden Barrel Supreme Baking Molasses
    • 1/2 cup sugar 
    • 1 teaspoon cinnamon
    Directions:

    Preheat oven to 350 degrees.  Sift the flour, ginger, baking soda, cinnamon, ground cloves, cardamom, pepper, nutmeg and salt into a bowl.  Stir together.  Place the shortening into a mixing bowl and beat until creamy.  Gradually beat in the white sugar.  Beat in the egg, vanilla and dark molasses.  Add 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.  Stir in the rest of the flour mixture, and mix until a soft dough forms.  Pinch off small amounts of dough and roll into 1-inch balls between your hands.  Roll each ball in cinnamon and sugar mixture, and place 2-inches apart on an ungreased baking sheet.  Bake at 350 until the tops are rounded and slightly cracked, about 11 minutes.  Cool cookies on a wire rack.  Yield 4 dozen.



    4th Place
    Marel Raub
    Duncannon – Perry County


    Ginger Snaps
    • 3/4 cup shortening 
    • 1 egg
    • 1/3 cup Golden Barrel Supreme Baking Molasses 
    • 1 cup sugar
    • 1 teaspoon vanilla 
    • 2 cups flour
    • 2 teaspoon baking soda 
    • 1 teaspoon ginger
    • 1 teaspoon cinnamon 
    • 1/2 teaspoon salt
    • 1/2 teaspoon cloves 
    • 1/2 teaspoon nutmeg

    Preheat oven to 350 degrees F.  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 350 degrees F for 12 minutes.  Makes 3 dozen cookies.



    5th Place
    Jane Lerew
    Dillsburg – York County


    Granny’s Old-Fashioned Ginger Snaps

    Ingredients:
    • 2 cups all-purpose flour 
    • 1 tablespoon ground ginger
    • 2 teaspoon baking soda 
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves 
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper 
    • 3/4 cup shortening
    • 1/2 cup sugar 
    • 1/2 cup dark brown sugar
    • 1 large egg 
    • 2 tablespoons Golden Barrel Supreme Baking Molasses
    • 2 tablespoons Golden Barrel Sorghum Syrup
    • 1/3 cup sugar, for rolling balls

    Preheat oven to 350 degrees F.  Combine flour, ginger, baking soda, cinnamon, cloves, salt and pepper in a bowl and set aside.  Cream the shortening and sugars together in a bowl 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 3/4 inch 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.