How to Make Gingersnap Cookies for the Holidays

Posted December 7th, 2012 at 10:14 pm

Learn how to make old-fashioned Gingersnap Cookies for the holidays in this recipe tutorial video as part of FAWN’s Holiday Checklist. Watch more of FAWN’s Holiday Checklist videos: Ingredients: 4 cups Flour 2 tbsp (scant) Ground Ginger* (a little bit less than 2 full tbsp) 4 tsp Baking Soda 2 tsp Cinnamon 1 tsp Salt 1 1/2 cups Shortening (Crisco) 2 cups Sugar 2 Eggs 1/2 cup Molasses Directions: Preheat oven to 350 degrees. Sift together (or simply stir gently together) in a large bowl th

20 ResponsesLeave a comment
  • Aevin Ray
    December 7, 2012 at 10:14 pm

    Perhaps any substitute for shortening??

  • pwinza
    December 7, 2012 at 10:17 pm

    Da faq is shortening?

  • bubbleofhope18
    December 7, 2012 at 10:25 pm

    I enjoy watching this video :D :D
    I have a question….can I use butter instead of shortening ? or are they the same as I am not familiar with shortening
    thank you :D

  • Paromita Das
    December 7, 2012 at 10:26 pm

    Perhaps, it’s common at their place? Or the recipe called for it.
    I think unsalted butter works too. The only thing I can find around here

  • Alisa van der Tang
    December 7, 2012 at 10:34 pm

    wow, this was calming..

  • meowthecow1995
    December 7, 2012 at 10:36 pm

    hehe you guys, you don’t have to bake all the cookies at once. you can save the dough for making cookies for Christmas goodie bags.
    store the dough in the fridge
    or freezer, just let the dough defrost

  • camile8705
    December 7, 2012 at 10:37 pm

    I love the musical choices

  • Youdontknowyet
    December 7, 2012 at 10:38 pm

    I wanted to see her face

  • Maia Domingues
    December 7, 2012 at 10:39 pm

    use 1 tbsp ground flax seed mixed with 2 tbsp hot water, it will have a slightly gooey consistency – great for substituting egg baking recipes

  • iRoaa94
    December 7, 2012 at 10:39 pm

    I usually use unsalted butter instead. it works as well as shortening :)

  • Vichylove
    December 7, 2012 at 10:46 pm

    I have never understood why you would use like shortening, corn syrup and such stuff in your food… Where I live it’s not common at all….

  • colonelbby13
    December 7, 2012 at 10:50 pm

    Shortening= vegetable fat!

  • meowthecow1995
    December 7, 2012 at 10:50 pm

    you can try to substitute shortening with unsalted butter
    idk i usually use butter, but i don’t want to screw this up…

  • TheIrishDesire
    December 7, 2012 at 10:54 pm

    Let me get this straight, You just baked 72 cookies…

  • mrsbuhagiar
    December 7, 2012 at 10:55 pm

    I don’t know what shortening is, but they lookmreally good !!

  • Lilian Valenzuela
    December 7, 2012 at 10:58 pm

    what’s molasses???

  • Maia Domingues
    December 7, 2012 at 11:03 pm

    there is no way u could screw a cookie recipe with the kind of fat your using, as long as its somewhat solid so butter, margarine, shortening or even hardened coconut oil – it will be delicious. btw butter is always the best choice for baking. it makes it taste better too!

  • watchmegeeve
    December 7, 2012 at 11:04 pm

    aw thank you!x

  • Fatima Nasar
    December 7, 2012 at 11:08 pm

    can we substitute the egg yolk for something… im allergic :( 

  • ArmeniangirLOUSADZIN
    December 7, 2012 at 11:12 pm

    Can I replace the shortening with butter?

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