The best corn on the cob recipe ever, in my opinion, is this Mexican-style grilled corn. A beautiful flavor combination is created by the way the mild, gently salty cheese blends with the ancho-lime mayonnaise and the buttery, smokey corn. Perfecto!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup all-purpose flour, divided
- 1 cup brown sugar
- ¾ cup shortening
- ¼ cup molasses
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 ¼ cups all-purpose flour
- ¼ cup white sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 40 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made it a lot. Always good tweak the recipe by adding fresh ginger and even coconut. Always good
Excellent texture. I like a spicier cookie so next time I will add a bit of extra spice.
awesome
I followed the exact recipe, but when I was trying to role the dough to role in the sugar it was much stickier and more liquidy than any other gingersnaps I’ve made. Also, the taste of these ones are not very good, it to strong is what all mt family says.
Doesn’t need anything, but a tall glass of cold glass of milk!
Soft and delicious, didn’t and wouldn’t change a thing with the recipe.
I just took a batch out of the oven and they are great. I did make two changes. I raised the ginger to 1 tablespoon and added 3 heaping tablespoons of baking cocoa. They are almost perfectly round, soft all the way through and nice and cracked on top. Perfect.
This is the soft gingersnap recipe you’ve been looking for all these years. The only thing I did different was I swapped out half the shortening for butter.
I used vegetable oil instead of shortening and rolled them in sugar before baking. They came out flavorful and soft in the middle. Yum!!
These are great. The ones in the picture are darker than mine but they are fantastic anyways. I put ginger chunks in mine to add even more flavour.
I’ve made another version on here of gingerbread cookies and they were good, but not THIS good. I didn’t have shortening so I used 3/4 cup of softened butter instead. I also added 2 tbs of granulated sugar along with a little less than a forth of cake flour on top of the 2 cups of all purpose. THe dough was super runny but I just decided to put it in the oven anyway and hope for the best. They came out perfectly ! Soft and chewy with a little crust around the edges too. I put them in for about 16 minutes as well. SO good and I will definitely make again. Boyfriend said they great and he ate 5. His friends liked them as well. I’m super picky about my ginger bread and this was just too good. Thanks!!
Made this w/adjustments of honey instead of sugar (half amount sugar called for), little extra molasses, and powdered eggs. Worked wonderfully. Also made with nutmeg replacing ginger, as I ran out of ginger. Wonderful tasting Christmas cookies! Great w/eggnog.
Loved this easy recipe! I didn’t have shortening on hand, so I used 1:1 butter. I also used semi-heaping scoops of spices (and additional 1/4tsp of nutmeg – it’s the Italian secret spice for everything!) for a more flavorful cookie. After an hour chilling in the fridge and 12 minutes exactly at 350F, these little goodies turned out incredible. This is a bit obvious with using butter versus shortening, but the cookies spread slightly rather than the pillowly bites pictures. The result was still incredibly tasty! Helpful Note to Self: Combine wet ingredients as usual before adding dry ingredients. The creamed butter/sugar mixture first makes for a better cookie. The original avenue required an extra egg to get the usual end product.
I am the original submitter of this recipe. I just noticed that the ingredient list only says 3/4 cup shortening. It should say 3/4 shortening or cooking oil. I always use oil when making this recipe, so you may want to try that if you have problems with them being too dry.
Hubby loved them. I did bake them for 12 minutes, give the outside a bit of a crunch and still soft in the middle. Two thumbs up from the husbands. 🙂
The key to making these cookies come out the way they look in the picture and not flat discs is to use less butter (I use butter, not shortening). I used two tablespoons less than the recipe calls for and they came out perfectly. These are delicious!
The cookies turned out soft, but way too sweet! Next time I’ll put in half as much sugar as indicated.
I just made these and OMGosh!! They are amazing! Soft, wonderfully flavorful, delicious!! I followed some of the other reviews and creamed my shortening and sugar, then added the molasses and egg followed by all the dry ingredients. Didn’t change any of the measurements and they came out perfect! This recipe is a keeper!!!
The only thing I changed is using a tablespoon of ground ginger (versus a teaspoon). I ate too many of these.
Love, Love, these cookies. Super easy and they turned out perfectly. I made six batches of these for Christmas. The only thing I did different was add a pinch of salt to enhance the flavor.
Great recipe! They spread perfectly and have the crinkles I was looking for, great texture. Thanks for sharing