We were extremely excited to receive a KitchenAid Mixer as a wedding present from my sister and brother-in-law. I know so many people that have them and swear by them. And I always thought they were cool. Little did I know though how incredibly awesome they really are!
We spent a little bit of time determining what we wanted to make first to “christen” the KitchenAid. Gingersnaps won! We both love these crunchy cookies. They are flavorful and are great either on their own or paired with ice cream, fruit, or pumpkin dip (which is one of the most addicting things ever put on this earth!).
For gingersnaps, I always look to the Betty Crocker Cookbook. I always make these cookies at least a couple times a year. Utilizing the KitchenAid made mixing very quick and easy — plus I feel that it gave me a much creamier consistency! Now I’m wondering how I’ve lived and cooked/baked without one for so long!!
Gingersnaps — slightly modified from Betty Crocker Cookbook
1 cup packed brown sugar
3/4 cup vegetable shortening
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Preheat oven for 375 degrees.
Beat brown sugar, shortening, molasses, and egg in the KitchenAid (or in a large bowl with an electric mixer) until creamy consistency.
In a separate bowl, combine the remaining ingredients, except granulated sugar. Lightly mix together with a spoon.
Add half the flour mixture into the KitchenAid bowl and mix on low speed (if you go to fast the flour will spray out of the bow). Add the remaining flour and mix. Increase speed to medium until everything is thoroughly combined.
Lightly grease cookie sheet with shortening or spray with cooking spray.
Shape dough by rounded teaspoonfuls into balls (I actually just use my hands — find I have better control over size and ball shape). Dip tops into granulated sugar. Place balls, sugared sides up, about 2-3 inches apart on cookie sheet.
Bake 10-12 minutes or just until set. Remove from oven and let sit for 2 minutes before removing from cookie sheet and placing on wire rack to cool. (I find that letting them set for just a moment to harden makes the cookie’s shape stay more roundly).