MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
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
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
EXTRA-SPICY GINGERSNAPS
Steps:
- Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
- Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
- Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
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.
GINGERSNAPS
Provided by Food Network Kitchen
Categories dessert
Time 37m
Yield approximately 3 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.
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.
GINGERSNAPS
I originally found this in Betty Crocker's New Christmas Cookbook, and I have made these a number of times. To give the cookies a festive look, dip half of each cookie into melted vanilla coating! (Cooking time does not include refrigeration time.)
Provided by truebrit
Categories Dessert
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, mix brown sugar, shortening, molasses and egg.
- Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
- Cover and refrigerate at least 1 hour.
- After chilling, heat oven to 375F; Lightly grease cookie sheet.
- Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
- Place balls, sugared sides up, about 3 inches apart on cookie sheet.
- Bake for 10 to 12 minutes, or just until set (Do not overbake!).
- Remove from cookie sheet, and cool on wire rack.
Nutrition Facts : Calories 74, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 68.2, Carbohydrate 10.4, Fiber 0.2, Sugar 5.4, Protein 0.8
GINGERSNAPS
The perfect cookie for a fall day! Crinkley on the top with a spicey snap when you bite into one. Bake a couple of dozen from this recipe and freeze the rest of the dough for when unexpected company visits. I love this cookies served with cold buttermilk =0 ... but you might want to drink apple cider with yours.
Provided by Aroostook
Categories Dessert
Time 20m
Yield 48 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cream together first seven ingredients until smooth.
- In another bowl combine dry ingredients.
- Pour the dry mixture into the wet mixture.
- Mix well.
- Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
- Cut ball into 4 equal pieces.
- Divide each pieces into 12 equal pieces.
- Wet the palms of your hands slightly while doing the next step.
- Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
- (about 1/8-inch thick).
- Place on a greased cookie sheet.
- Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
- Makes 4 dozen cookies.
- This recipe is a good"freezer".
- Roll dough out into 4"logs".
- Double wrap in plastic film and freeze.
- To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.
Nutrition Facts : Calories 71.9, Fat 1.5, SaturatedFat 0.5, Cholesterol 5, Sodium 82.5, Carbohydrate 14, Fiber 0.2, Sugar 8.5, Protein 0.8
GINGERSNAPS!
I have been having a real craving for gingersnaps lately. I made five batches for Christmas, and I am still in the mood for them - they are just sooo good. One of my friends said these were the best gingersnaps she had ever had. How 'bout that, eh? NOTE: it is important to use pastry flour for these cookies, otherwise the dough will be strange and unworkable. I tried a batch using supposedly "all-purpose" whole wheat flour (but it was really formulated for bread) and ended up throwing out the dough because it just didn't work. You can use all whole wheat flour, or all white flour, just so long as it is soft.
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 30-60 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Sift the dry ingredients together in a large bowl.
- Warm the molasses, and mix the molasses, oil and water.
- If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
- Mix the wet ingredients into the dry ingredients.
- The dough should be quite stiff, and not particularly sticky.
- If it is too soft and sticky, add a little more flour.
- Preheat the oven to 350°F.
- Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
- Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
- Re-roll and cut the scraps, until the dough is gone.
- Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
Nutrition Facts : Calories 102.1, Fat 2.6, SaturatedFat 0.4, Sodium 107.2, Carbohydrate 19.1, Fiber 1, Sugar 10.2, Protein 1.3
GINGERSNAPS
Categories Cookies Ginger Dessert Bake Kid-Friendly Back to School Spice Fall Molasses Gourmet Small Plates
Yield Makes about 56 cookies
Number Of Ingredients 11
Steps:
- Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
- Preheat oven to 350°F. and line baking sheets with parchment paper.
- Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
GINGERSNAPS II
Sugar topped spice cookie.
Provided by ERIN CAROL
Categories Gingersnaps
Yield 24
Number Of Ingredients 11
Steps:
- Beat together brown sugar, shortening, molasses, and egg. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Cover and refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet lightly.
- Shape dough by rounded teaspoons into balls. Dip tops into white sugar. Place balls, sugar sides up, about 3 inches apart on the cookie sheet.
- Bake 10 to 12 minutes, or just until set. Cool on wire racks.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 23.4 g, Cholesterol 7.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 136.2 mg, Sugar 13.6 g
CHEF JOHN'S GINGERSNAP COOKIES
The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!
Provided by Chef John
Categories Desserts Cookies Spice Cookie Recipes
Yield 20
Number Of Ingredients 16
Steps:
- Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
- Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
- Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
- Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g
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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