Crisp Ginger Snap Recipe. 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature. Lightly grease (or line with parchment) two baking sheets.
Old Fashioned Ginger Snaps Lovely Little Kitchen
Lightly grease (or line with parchment) two baking sheets. 1/4 cup (50 grams) lightly packed light brown sugar. 1 1/4 cups (250 grams) granulated sugar, divided. Beat together the shortening, sugar, salt, and. Preheat the oven to 375°f. Web instructions place 1 1/2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Preheat oven to 350 degrees f (175 degrees c). Add the egg and beat until light and fluffy, then stir in the. Add 1 1/4 cups of the granulated sugar, 2 teaspoons of the. 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature.
Lightly grease (or line with parchment) two baking sheets. Preheat oven to 350 degrees f (175 degrees c). Lightly grease (or line with parchment) two baking sheets. Beat together the shortening, sugar, salt, and. 1/4 cup (50 grams) lightly packed light brown sugar. Add the egg and beat until light and fluffy, then stir in the. In a large bowl, cream the shortening and sugar. 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature. Add 1 1/4 cups of the granulated sugar, 2 teaspoons of the. Preheat the oven to 375°f. 1 1/4 cups (250 grams) granulated sugar, divided.
