GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 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 between your hands. Roll each ball in cinnamon sugar, 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 air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h51m
Yield 6 dozen (2-inch) cookies
Number Of Ingredients 10
Steps:
- With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
- Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
- Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.
GINGERSNAP STRIPS
Steps:
- Combine all ingredients in a mixing bowl. Blend until dough forms. Divide into 6 parts. Shape into 12 inch long rolls, approximately 1 inch in diameter (they will flatten as they bake). Place at least 3 inches apart on greased cookie sheets. Brush tops with water; sprinkle with sugar. Bake at 350 for 12 to 15 minutes or until golden brown. Cool 5 minutes, cut diagonally into 1 inch bars.
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
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GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE …
From handletheheat.com
4.9/5 (150)Category DessertCuisine AmericanEstimated Reading Time 8 mins
- In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
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Ratings 214Calories 111 per servingCategory Dessert
- In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
- Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
- Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
GINGERSNAPS RECIPE | KING ARTHUR BAKING
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4.6/5 (223)Total Time 23 minsServings 60Calories 60 per serving
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center.
- Bake for 13 minutes, for cookies that are crisp/crunchy all the way through., Remove the cookies from the oven, and cool right on the pan, or on a rack.
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