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
MY FAVORITE GINGERSNAPS
These are my all-time favorite ginger cookies! The whole house smells good when these are baking. The recipe comes from Southern Living's 1970 "Our Best Recipes."
Provided by Aunt Willie
Categories Dessert
Time 32m
Yield 30-36 cookies
Number Of Ingredients 10
Steps:
- Cream shortening until soft.
- Add sugar gradually, creaming well after each addition.
- Beat in egg and molasses.
- Sift dry ingredients together.
- Sift dry ingredients over creamed mixture.
- Mix well.
- Form teaspoons of dough into small balls.
- Roll round dough into sugar and place on an ungreased cooking sheet.
- Bake at 350 degrees for 12-15 minutes until tops are slightly cracked and rounded.
Nutrition Facts : Calories 112.8, Fat 5.4, SaturatedFat 1.4, Cholesterol 7, Sodium 126.3, Carbohydrate 15.3, Fiber 0.3, Sugar 8.3, Protein 1.1
GIANT GINGERSNAPS
Mustard powder gives this oversized version of a favorite holiday cookie a little bite.
Provided by SandyG
Categories Desserts Cookies Spice Cookie Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange racks in upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
- Whisk together flour, ginger, baking soda, allspice, mustard powder, salt, and pepper in a bowl. Beat together butter, date sugar, and 1/2 cup raw sugar in a separate bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in syrup and egg. Reduce mixer speed to low and gradually beat in flour mixture until a soft dough forms. Turn out dough and wrap in plastic wrap; refrigerate 1 hour.
- Cut dough into 14 pieces and roll each into a ball between your hands until smooth. Transfer to prepared baking sheets, spacing at least 3 inches apart. Flatten into 2 1/2-inch rounds (about 1/2 inch thick). Sprinkle with remaining tablespoon raw sugar.
- Bake, switching positions of sheets halfway through baking, until set, 12 to 15 minutes. Let cool 1 minute on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 64.2 g, Cholesterol 48.1 mg, Fat 13.7 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 8.5 g, Sodium 327.2 mg, Sugar 7.6 g
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