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.
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
SYLVIA'S GINGER SNAPS
Steps:
- Preheat oven to 350. Cream butter and sugar, add egg and molasses. Sift dry ingredients together and add to wet mix. Form into balls the size of walnuts. Roll in sugar and place on greased baking sheet, 2 inches apart. Bake at 350 for 10 to 12 minutes.
MISS SYLVIA'S GINGER SNAP COOKIES
Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice...
Provided by Laura Lagasse
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
- 2. Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
- 3. Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.
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.
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4.5/5 (6)Estimated Reading Time 5 minsServings 36Calories 68 per serving
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a hand mixer, beat butter and brown sugar on medium speed for about four minutes or until fluffy.
- Crack egg into a small bowl or one of your measuring cups.(This way, if there’s a problem with the egg or if you get shells in it, you haven’t ruined the cookie dough you’ve started).
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