Martha Stewart's Ginger Snaps | Taste of Home Community
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Martha Stewart's Ginger Snaps

Last post Nov 20, 2008 7:00 PM by TriainAtlanta . 2 replies.

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  • Martha Stewart's Ginger Snaps

    Martha Stewart's Ginger Snaps

    1-1/2 cups whole wheat pastry flour (can use white)
    3/4 cup sugar (I usually cut back ever so slightly)
    1 tsp. baking soda
    1/2 tsp. salt
    1 tsp. ground ginger
    1/2 tsp. ground cloves
    1/2 cup canola oil(I've cut back close to 1/3 with slightly dry dough)
    1 egg
    1/4 cup molasses
    3/4 cup rolled oats

    Preheat oven to 375
    1. Mix dry, then wet; then combine
    2. place 1 oz. blobs (makes very large cookies) on silpat
    3. Press down with bottom of a glass dipped in sugar
    4. bake about 12 minutes (the less baked, the gooier they are )
    Cool on rack.


  • Re: Martha Stewart's Ginger Snaps

    Baking bread today, but I may give these a try.  I've never added oatmeal to my Ginger Snap recipe.



  • Re: Martha Stewart's Ginger Snaps

    Swedish Ginger Cookies
    This is a Martha
    Stewart recipe and they are the best ginger cookies I have ever tasted. The bacon grease - strain it first - adds a smoky taste and they are wonderful!

    Swedish Ginger Cookies

    1/2 cup melted and strained bacon fat
    1 cup sugar (gran.) plus more for rolling
    4 Tbs. dark molasses
    1 large egg
    2 cups plain flour
    3/4 tsp. salt
    2 tsps. baking soda
    1 tsp. groung ginger
    1 tsp. ground cloves
    1 tsp. cinnamon (try the Saigon)

    Preheat oven to 350 degrees. In bowl of electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add remaining ingredients and combine thoroughly.
    Shape dough into walnut-size balls, roll in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until coookies are golden brown and cracked on top. Let cool on wire racks. Store in airtight container.
    I love these!!!!