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
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.
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
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.
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.
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
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- Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
- Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
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