Gingersnaps

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Creaming method. Blend the molasses into the creamed fat-sugar mixture first. Then dissolve the soda in the water and blend in. Add the flour last.

Makeup

Bagged method. With a plain tube, bag out the size of a quarter. Flatten lightly.

May also be chilled and made up b