CRISPY GINGERSNAPS
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g
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.
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.
CRISPY CHEWY GINGERSNAPS
There's nothing better than a nice crispy gingersnap with a chewy center.
Provided by Daily Inspiration S
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees. Grease cookie sheets.
- 2. In a large bowl, combine sugar, margarine, molasses and egg and blend well.
- 3. Lightly spoon flour into measuring cup and level off. Combine with remaining ingredients and mix well. Chill dough so it will be easier to handle.
- 4. Roll dough into 1-inch balls and then roll in sugar. Cookies should be placed 2 inches apart on cookie sheets. Bake 9-12 minutes or until the edges are set.
GINGERSNAP COOKIES (THIN & CRISPY)
Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from SimplyRecipes.com. Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced.
Provided by strawberrybird
Categories Dessert
Time 8h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugar together until light and fluffy.
- Add vanilla and eggs and mix until well blended.
- Add molasses and mix until well blended.
- Sift remaining ingredients together in a separate bowl.
- Add dry ingredients to butter mixture in two batches, stirring until just combined.
- Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
- Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
- Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.
CRISPY GINGER BEEF
If you like sweet, spicy, crispy Chinese food- this is for you. Adapted from a recipe I saw on "Fixing Dinner" with Sandi Richard.
Provided by Miraklegirl
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Place cornstarch in a large bowl.
- Add water gradually while whisking.
- Beat eggs into cornstarch mixture.
- Toss in beef and stir to coat.
- Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
- Add a quarter of the beef to the oil.
- Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
- Repeat until all the beef is cooked.
- Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
- Stir fry briefly over high heat.
- Combine last 5 ingredients and add to vegetable mixture.
- Bring to a boil and then add beef.
- Heat thorough and serve immediately.
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CRISPY GINGER SNAPS RECIPE - EMILY FARRIS | FOOD & WINE
From foodandwine.com
Servings 36Total Time 4 hrs 25 mins
- In a large mixing bowl or stand mixer, cream the brown sugar and butter until smooth. Add the egg, fresh ginger and lemon zest and beat well.
- In a separate bowl, whisk together the flour, ground ginger, cinnamon, baking powder and cloves. Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic and chill for at least 4 hours or overnight.
- Preheat the oven to 350º. Scoop out 1 teaspoon of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with sugar and bake for 10 minutes, or until crisp. Serve, or store in an airtight container for up to four days.
GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE HEAT
From handletheheat.com
5/5 (86)Category DessertCuisine AmericanEstimated Reading Time 6 mins
- In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
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