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Irish Ginger Snaps
SUBMITTED BY:
Linda G.
PHOTO BY:
Allrecipes
"I really liked these as a child and my family loves them now. Easy to make and tasty."
RECIPE RATING:
Read Reviews
(58)
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PREP TIME
10 Min
COOK TIME
6 Min
READY IN
20 Min
Original recipe yield 2 - 3 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1 egg
1/4 teaspoon salt
3/4 cup shortening
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.
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REVIEWS
Reviewed on Dec. 31, 2003 by
suessinmi
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suessinmi
Dec. 31, 2003
These were very good. The only thing that I would do differently next time is to cut back on the shortening. 3/4 C seemed to make the cookies taste a bit greasy. Perhaps 1/2 C may work.
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5 users found this review helpful
These were very good. The only thing that I would do differently next time is to cut back on...
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Reviewed on Sep. 9, 2003 by
THELAWRENCES
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THELAWRENCES
Sep. 9, 2003
These were great! After reading the other reviews, I used softened butter instead of shortening, and used a small cookie scoop to shape them. I also rolled them in raw sugar - larger crystals with a beautiful golden color. Took them to a gathering and got rave reviews. They looked store-bought, but tasted just right, crisp without being hard and crunchy! I did have to bake them about 12 minutes on my stones.
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5 users found this review helpful
These were great! After reading the other reviews, I used softened butter instead of...
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Reviewed on Nov. 27, 2005 by MRS_KNEAR
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MRS_KNEAR
Nov. 27, 2005
Yummy! I followed the instructions to make the shortening equal to butter (added 4 tbs. water) and doubled the ginger. It rolled perfectly without sticking to my hands. I wasn't sure if I'd have enough left to make cookies as I couldn't stop pinching the dough! Will definitely be making again!
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4 users found this review helpful
Yummy! I followed the instructions to make the shortening equal to butter (added 4 tbs. water)...
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Reviewed on Mar. 18, 2003 by JOELLEMICHELLE
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JOELLEMICHELLE
Mar. 18, 2003
Great Cookie but you have to make sure you do make small balls, increase the bake time 10 min and don't judge them by color or you will over do them and they will be hard. This will make a great addition to a Christmas tray!
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4 users found this review helpful
Great Cookie but you have to make sure you do make small balls, increase the bake time 10 min...
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Reviewed on Dec. 19, 2002 by
HUTHMACB
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HUTHMACB
Dec. 19, 2002
These cookies were very quick and easy to make and had a great flavor. The other "raters" were right in that you must cook these for 15 minutes, not 5. I am taking them to a cookie exchange tomorrow and am sure all will like them.
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4 users found this review helpful
These cookies were very quick and easy to make and had a great flavor. The other "raters"...
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Reviewed on Dec. 1, 2002 by WBLAMM
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WBLAMM
Dec. 1, 2002
I decided to try a new gingersnap recipe, and this is not it! The cookies HAD to be cooked longer, and they turned out so hard the kids wouldn't eat them. I would advise using oil instead of shortening, adding 1/4 to 1/2 cup of water, and baking 8-12 minutes. I have, in the meantime, found a better recipe.
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3 users found this review helpful
I decided to try a new gingersnap recipe, and this is not it! The cookies HAD to be cooked...
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Reviewed on Sep. 11, 2007 by
fondukes
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fondukes
Sep. 11, 2007
I didn't like these at all, but my son did. They are nothing like traditional gingersnaps, they are not brown, but light in color with brown specs from the spices.
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2 users found this review helpful
I didn't like these at all, but my son did. They are nothing like traditional gingersnaps,...
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Reviewed on Aug. 1, 2007 by
GINAH1
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GINAH1
Aug. 1, 2007
For some reason, I could not get the dough to form properly. It was very crumbly and as a result, I rolled them into larger balls and overbaked them because I couldn't judge these right. Maybe the dough needs to be refrigerated for a while to allow the dough to form properly before baking. The taste was good though.
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2 users found this review helpful
For some reason, I could not get the dough to form properly. It was very crumbly and as a...
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Reviewed on May 18, 2006 by
keenankid3
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keenankid3
May 18, 2006
i had an international food festaval at school and my country was ireland. i took these cookies and they were a big hit. a couple thing i found odd though was that the cookies did not spread out and i had to bake them for 10 minutes. anyways thanks for this recipe it is definetly a keeper.
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2 users found this review helpful