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Simple cuisine ultimate Grandma M.'s Gingersnap Cookies easy, delicious, practical.

10 ingredients, 6 steps, cooking Grandma M.'s Gingersnap Cookies

Good Evening all, at this time you can prepare recipe Grandma M.'s Gingersnap Cookies with 10 ingredients and 6 steps. Below this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Grandma M.'s Gingersnap Cookies.

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Ingredients all Grandma M.'s Gingersnap Cookies

1. It’s 1 1/2 cup : Shortening, do not substitute butter.
2. Prepare 1/2 cup : Molasses.
3. Prepare 2 each : Eggs.
4. You need 2 cup : Sugar.
5. It’s 1/2 tsp : Salt.
6. It’s 2 tsp : Ground cloves.
7. Prepare 2 tsp : Ground cinnamon.
8. Prepare 3 tsp : Ground ginger.
9. It’s 4 tsp : Baking soda.
10. You need 4 cup : All purpose flour.

If all cooking materials Grandma M.'s Gingersnap Cookies it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

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Stages Cooking Grandma M.'s Gingersnap Cookies

1. Combine all ingredients in a large mixing bowl, except flour. Beat with an electric mixer until well combined. brqq
2. Add in flour a cup at a time and stir by hand. brqq
3. Roll dough by hand into about 1 inch balls and roll the balls in granulated white sugar. brqq
4. Place cookies about 2 inches apart onto cookie sheets and bake at 350 for about 8 minutes. Make sure they get only slightly browned before removing or the bottoms will burn. brqq
5. Let cool for 30 seconds or so on the pan before moving to a cooling rack. Let cool completely. The cookies will harden as they cool, producing that characteristic snap! brqq
6. Yields approximately 8 dozen. brqq
7. Finish and Enjoy.

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