Speaking of crusts, I used these gingersnap cookies to make the crust (and the topping) for my original mini ginger lemon poppyseed cheesecakes recipe.
Whether or not you make these cookies from scratch (and I hope you do), I highly encourage you to try out the cheesecakes (get the recipe on Paula Deen). They are worlds better than lemon poppyseed muffins and they scream Spring! Surprise Mom with some cheesecakes on Mother’s Day and you’ll have one happy mama.
Gingersnap Cookie Recipe
I got the recipe for these gingersnap cookies from All Recipes. I opted to not roll my cookies in cinnamon and sugar as the original recipe suggested because I didn’t think the cookies needed it.
Gingersnap Cookies – Making Them Is a Snap!
- 2 C sifted all-purpose flour
- 1 T ground ginger
- 2 t baking soda
- 1 t ground cinnamon
- 1/2 t salt
- 3/4 C shortening I used room-temperature unsalted butter
- 1 C sugar
- 1 large egg
- 1/4 C dark molasses
- 1/3 C cinnamon sugar I skipped this
- Preheat oven to 350 F.
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.
- Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening/butter into a mixing bowl and beat until creamy.
- Gradually beat in the white sugar.
- Beat in the egg and dark molasses.
- Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.
- Sift in the remaining flour mixture, and mix together until a soft dough forms.
- Pinch off small amounts of dough and roll into 1 inch diameter balls (or any size that you like) between your hands.
- Roll each ball in cinnamon sugar (if you dig that), and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes.
- Cool cookies on a wire rack. Store in an airtight container.