Sure! Here’s the recipe for Thistledew Gingersnap Cookies straight from the rustic kitchens of a Boy’s Camp in Northern Minnesota, where the scent of these spiced delights wafts through the crisp, pine-scented air. Once baked to perfection and hardened, these cookies are sturdy enough to withstand adventures in a cookie jar for several weeks, making them a perfect treat for any occasion or a delightful snack to accompany your outdoor escapades.
Thistledew Gingersnap Cookies 🍪
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 144 cookies
Description:
This recipe, hailing from the heart of the wilderness, marries the warmth of molasses with the zing of ginger and cinnamon, resulting in a cookie that’s crunchy on the outside and delightfully chewy on the inside. Perfect for festive gatherings, cozy nights by the fireplace, or packing in your backpack for a hike, these Thistledew Gingersnap Cookies are sure to become a beloved favorite.
Ingredients:
- 3 cups shortening
- 4 cups water
- 4 eggs
- 1 cup molasses
- 8 cups all-purpose flour
- 1 1/2 teaspoons salt
- 8 teaspoons baking soda
- 3 tablespoons powdered ginger
- 1 teaspoon cinnamon
- 2 cups white sugar, for rolling
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). |
| 2 | In a large mixing bowl, combine the shortening, water, eggs, and molasses. Using an electric beater set to low speed, mix until well combined and smooth. |
| 3 | Gradually add the flour, salt, baking soda, powdered ginger, and cinnamon to the wet ingredients. Stir until a light dough forms, ensuring all the ingredients are evenly incorporated. |
| 4 | Shape the dough into walnut-sized balls. Roll each ball in the white sugar until evenly coated, providing a delightful crunch and hint of sweetness to each bite. |
| 5 | Place the sugar-coated dough balls on ungreased sheet pans, leaving some space between each cookie to allow for spreading during baking. |
| 6 | Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown and slightly cracked on the surface. Keep a close eye on them to avoid over-baking, as they can become too crispy. |
| 7 | Once baked, remove the cookies from the oven and allow them to cool on the sheet pans for a few minutes before transferring them to wire racks to cool completely. |
| 8 | Store the cooled Thistledew Gingersnap Cookies in an airtight container or cookie jar to maintain their freshness and crisp texture. Enjoy them with a glass of cold milk, a steaming cup of cocoa, or simply on their own for a delightful treat any time of day. |
Nutritional Information (per serving):
- Calories: 83.1
- Fat: 4.5g
- Saturated Fat: 1.1g
- Cholesterol: 5.9mg
- Sodium: 97.3mg
- Carbohydrates: 9.9g
- Fiber: 0.2g
- Sugar: 4.1g
- Protein: 0.9g
These Thistledew Gingersnap Cookies are a testament to the simple joys of camp life, bringing warmth and comfort with every bite. Whether you’re surrounded by towering pines or simply craving a taste of the wilderness, these cookies are sure to satisfy your sweet tooth and leave you longing for just one more. So gather your ingredients, preheat your oven, and embark on a culinary adventure that’s as delicious as it is nostalgic. Happy baking! 🌲🍂
