CHEWY BROWN BUTTER GINGERSNAPS
Soft and chewy brown butter gingersnaps will have your kids reaching their hand in the cookie jar time and time again.
Provided by Michaela Kenkel
Categories cookie
Time 8h45m
Number Of Ingredients 13
Steps:
- For the dough: In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside. Place butter in a small pan over medium-low heat and cook, stirring frequently, when the butter has completely melted and taken on an amber shade. It will have a light nutty scent. Once it's reached this stage remove the pan from heat RIGHT AWAY - taking extra care not to burn it. Scrape butter and any brown bits into a small bowl and transfer bowl to the refrigerator to cool off. When butter has come back to room temperature (it should be solid, but soft enough to hold the impression of your finger when you press it into the top). It is ready. Add butter and sugars to the a stand mixer fitted with the paddle attachment; beat until light and fluffy. (about 2 minutes) Beat in the eggs, one at a time, scraping the sides as needed. Add the molasses and orange zest and beat until combined. Turn the mixer speed to low and slowly fold in the dry ingredients, mixing until combined. Cover bowl with plastic wrap and place in the refrigerator to chill overnight. To Bake: Preheat oven to 350 degrees, 30 minutes prior to baking. Line a large baking sheet with parchment paper.Roll the dough into 1" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on each dough ball. Sprinkle each top with raw sugar, and bake, for 9 minutes, or until puffed and lightly golden. Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 126 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 105 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SOFT AND CHEWY BROWN BUTTER GINGERSNAPS
My Soft and Chewy Brown Butter Gingersnaps host all the classic appeal that you know and love - plus SO much more! The edges are irresistibly crunchy, while the thick centers stay soft and chewy. They're a Christmas cookie miracle!
Provided by Ashley Manila
Categories Dessert
Time 1h30m
Number Of Ingredients 14
Steps:
- Cut the butter in tablespoons and place them in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to low and continue cooking, until the solids sink to the bottom of the pan and turn golden brown, about 8 to 10 minutes. Remove from heat, pour browned butter into a small bowl, cover, and refrigerate until solidified, about 2 hours.
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Remove the brown butter from the refrigerator. Microwave the butter on low power, for 10 to 15 seconds, or until it's just softened, but not melted.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the softened butter until completely smooth, about 1 minute. Add in both sugars and continue beating until light and fluffy, about 3 minutes. Beat in vanilla. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the molasses and orange zest and beat until combined.
- Reduce the mixer speed to low and gradually add in the dry ingredients, beating just until combined.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least one hour (or up to one day).
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside.
- Scoop out 2 tablespoon sized mounds of cookie dough and roll them into evenly round balls. Roll the balls in the sugar coating, then transfer them onto the prepared baking sheets, leaving 2-inches between for spreading.
- Bake cookies, one tray at a time, for 9 to 10 minutes, or until the cookies are puffed and lightly golden. Cool cookies on the baking sheet, set on a wire rack, for 10 minutes before serving warm or transferring to a wire rack to cool completely.
- Store leftover cookies in an airtight container, at room temperature, for up to 3 days.
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
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
Steps:
- Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.
BROWN BUTTER GINGERSNAPS
A really different gingersnap recipe from Nook & Pantry blog. The original recipe doesn't include lemon zest, but I feel it was a great addition and may increase the amount slightly in the future.
Provided by gailanng
Categories Dessert
Time 32m
Yield 18 cookies
Number Of Ingredients 14
Steps:
- Put 6 tablespoons of butter in a saucepan and heat over medium heat. Cook the butter until the foaming and bubbling subsides and the solids start to brown, stirring occasionally. Take the butter off heat and continue to stir until the solids are an even brown (not too dark). If you're afraid of burning the butter, err on the side of caution. Add the remaining 2 tablespoons of butter to stop the cooking. Set aside to cool.
- In a separate bowl, whisk together the flour, spices, lemon zest, baking soda and salt until evenly combined.
- When the butter is cool, stir in the brown sugar, molasses, egg, and vanilla. Whisk to evenly combine. Add the dry ingredients and mix until no streaks of flour remain.
- Preheat the oven to 350 degrees F. Chill the dough for 15 - 30 minutes or until you can handle it without the dough sticking too much to your hands.
- In a shallow bowl, add roughly 1/4 cup of granulated sugar.
- Take roughly 1 1/2 tablespoons of dough and roll it into a ball then roll it in the bowl of sugar to cover. Place on baking sheet. Space the cookies 2 inches apart. Flatten them with the bottom of a drinking glass until they are between 1/4 inch and 1/2 inch thick. For chewy cookies, bake at 350 degrees for 10 - 12 minutes or until the edges are cooked but the center is still soft. Bake longer if you want crispy cookies.
- Transfer to a rack to cool.
Nutrition Facts : Calories 137.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 23.9, Sodium 76.5, Carbohydrate 20.7, Fiber 0.4, Sugar 11.6, Protein 1.5
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
More about "brown butter gingersnaps food"
BEST GINGER SNAPS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.3/5 (120)Category Birthday Party,Christmas,Dessert,Mother's DayServings 20
JENNIFER GARNER’S BROWN BUTTER & SAGE PASTA RECIPE - PUREWOW
From purewow.com
BEST EASY GINGERSNAPS RECIPE (AKA GINGERSNAP COOKIES)
From anediblemosaic.com
GINGER SNAPS RECIPE (THIN & CRISPY) | THE KITCHN
From thekitchn.com
SOFT BATCH STYLE GINGERSNAP COOKIES - PICKY PALATE
From picky-palate.com
SOFT BROWN BUTTER GINGERSNAPS | MY NANA'S KITCHEN
From mynanaskitchen.ca
PUMPKIN BROWN BUTTER GINGERSNAP TART - LION'S BREAD
From lionsbread.com
3 INGREDIENT GINGERSNAP PIE CRUST - HOMEBODY EATS
From homebodyeats.com
GINGER SNAPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GINGER SNAP COOKIES — BLESS THIS MESS
From blessthismessplease.com
NOOK & PANTRY - A FOOD AND RECIPE BLOG: BROWN BUTTER GINGERSNAPS
From nookandpantry.blogspot.com
SOFT AND CHEWY BROWN BUTTER GINGERSNAPS
From epicurious.com
GINGER SNAPS RECIPE - BBC FOOD
From bbc.co.uk
BROWNED BUTTER GINGERSNAPS – THE SALTED COOKIE
From thesaltedcookie.com
GINGERSNAP COOKIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
GINGERSNAPS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love