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Gingersnap Strips

4

32 min

Gingersnap Strips

Gingersnap Strips Photo 1

Time

32 min

Serving

60 persons

Calories

56

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!

Ingredients

  • shortening: 0.75 cup
  • white sugar: 1 cup
  • egg: 1 piece
  • molasses: 0.25 cup
  • all-purpose flour: 2 cups
  • baking soda: 2 tsp
  • salt: 0.5 tsp
  • ground cinnamon: 1 tsp
  • ground ginger: 1 tsp
  • ground cloves: 0.5 tsp

Metric Conversion

Stages of cooking

Gingersnap Strips Photo 21
Gingersnap Strips Photo 32
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  1. Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
    Gingersnap Strips Photo 2
  2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
    Gingersnap Strips Photo 3
  3. Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
    Gingersnap Strips Photo 4
  4. Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.
    Gingersnap Strips Photo 5

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