Gingersnap Cookies from Homemade Gingerbread Mix
These gingersnap cookies are quick and easy to make using the Homemade Gingerbread Mix we posted previously. With just a few ingredients, you'll have these made and ready to share or gift on the holidays. You can also roll out the dough to make more traditional gingerbread cookies if you choose. If you are making a variety of cookies for the holidays these also freeze well. * See the notes section for a little history about Quick Mixes.
Equipment
- 1 large mixing bowl
- 1 mixing spoon
- 1 set measuring cups and spoons
- 1 cookie sheet
Ingredients
Dough Ingredients
- 2 ½ cups Gingerbread Mix
- ½ cup Sugar
- 1 Egg
- ¼ cup Molasses
Optional to Coat cookie dough
- 2 Tbsp Sugar
Instructions
- Preheat oven to 375 ℉ ( 190.5 ℃)
- Stir together gingerbread mix, sugar, egg and molasses until well blended
- Chill for about 20 minutes in the refrigerator
- Form dough into small balls
- *Optional - roll balls in sugar to coat
- *To make Gingerbread Cookies - Instead of making balls, roll out dough and cut into desired shapes with cookie cutters
- Bake for 10-12 minutes. Cookies should flatten out and crack on top
Video
Notes
Using Quick Mixes became common in the 1930's as test kitchens at well know universities began creating and promoting things like Master Mixes, Quick Bread Mixes and more. Cake mixes were coming on the market and available at grocers but were still considered a luxury for many or just not available in remote rural areas. Agricultural extensions developed to help with crop and animal production also moved into helping people when it came to processing, storing and cooking foods. This recipe comes from a publication created by the Agricultural Extension Service and uses The Homemade Gingerbread Mix.