Learn how to make old-fashioned Gingersnap Cookies for the holidays in this recipe tutorial video as part of FAWN's Holiday Checklist.
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4 cups Flour
2 tbsp (scant) Ground Ginger* (a little bit less than 2 full tbsp)
4 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
1 1/2 cups Shortening (Crisco in the US, Trex in the UK, Copha in Australia)
2 cups Sugar
1/2 cup Molasses (try using Black Treacle if you need a Molasses substitute)
Preheat oven to 350 degrees.
Sift together (or simply stir gently together) in a large bowl the flour, ginger, baking soda, cinnamon and salt. Set aside. Cream together in a separate bowl the shortening and sugar. Then add eggs and molasses. Mix well. Slowly add the dry ingredients, mixing well after each addition.
Roll double-teaspoon-sized portions between palms to form a ball, then roll each ball in granulated sugar. Place on UN-GREASED cookie sheet about 2 inches apart.
Bake @ 350 degrees for 12-14 minutes. Cookies will be puffy and should be cracked on top. Let cool right on cookie sheet for a few minutes, then remove easily to rack.
Recipe courtesy of Mary Catherine Costello
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For All Women Network (FAWN) is a lifestyle network for women created by Michelle Phan. New videos and tutorials are added weekly.