DOUBLE GINGER GINGERSNAPS
The ginger lover's gingersnaps! Ground ginger and crystallized ginger make this flavor treat. The cookies are crispy on the outside, with a hint of chewiness inside.
Provided by McCormick Gourmet
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside
- Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets
- Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container
Nutrition Facts : Calories 155 Calories
DOUBLE-GINGER GINGERSNAPS
So you want a great cookie, something that will appeal to those gingersnap officiandos, then try this wonderful version.
Provided by Lalaloob
Categories Dessert
Time 27m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Whisk flour, baking soda, ground cinnamon, ginger and salt.
- In another bowl, beat butter and brown sugar until well blended.
- Add egg, molasses, and fresh ginger, until well combined.
- Beat in flour mixture until blended.
- Roll dough by rounded tablespoons into balls. Roll balls in granulated sugar.
- Place 3 inches apart on ungreased baking sheets.
- Bake 10 to 12 minutes, or until cookies flatten and crack.
- Cool on sheets 2 minutes.
- Remove to wire rack; cool completely.
Nutrition Facts : Calories 474.6, Fat 18.3, SaturatedFat 11.2, Cholesterol 72.2, Sodium 487, Carbohydrate 73.9, Fiber 1.4, Sugar 40.8, Protein 5.1
DOUBLE GINGER GINGERSNAPS
If you're going to make ginger snaps, you might as well make 'em gingery, right? A combination of fresh and ground ginger does just that. These cookies are buttery and full of flavor, with cloves and cayenne pepper adding an undercurrent of heat. If you like your cookies a little chewy, just take them out of the oven a minute or two sooner.
Yield makes 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F.
- Sift the flour, baking soda, salt, ground ginger, allspice, cloves, and cayenne together into a large bowl or onto a sheet of parchment paper.
- In an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the molasses and vinegar and beat at medium speed for a few minutes. Use a rubber spatula to scrape the dough down, as needed, then add the egg and fresh ginger and mix well. Add sifted ingredients and mix until just blended. Scrape the dough into a bowl and chill for about 1/2 hour.
- Place the coarse sugar in a small bowl. Scoop the dough into walnut-sized balls, press the tops into the sugar, and place sugar side up on a baking sheet. Press with fingers to flatten slightly.
- Bake for approximately 15 minutes, until lightly golden. Cool completely before storing.
FIVE-SPICE GINGERSNAPS
Categories Cookies Food Processor Ginger Dessert Bake Freeze/Chill Christmas Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
- Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
- Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
- Bake and ice cookies:
- Put oven rack in middle position and preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
- Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
- Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.)
- While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
- If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
SNAPPY GINGERSNAPS
Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.
Provided by P48422
Categories Dessert
Time 28m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
- Add the egg and the molasses and beat until incorporated.
- Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
- Do not overmix.
- Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
- Bake until flat and evenly browned, about 13 minutes.
- Cool on the pan, the remove to a rack to finish cooling.
- These cookies are best the day they are baked, but will keep for several days.
- Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
- That's how I make them.
- Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
More about "double ginger gingersnaps food"
SOFT AND CHEWY DOUBLE GINGER GINGERSNAPS - SEASONS …
From seasonsandsuppers.ca
5/5 (2)Category SnackCuisine American, CanadianCalories 111 per serving
- In a medium bowl, whisk together the all purpose flour, whole wheat flour, ginger, baking powder, baking soda, cloves, salt (be sure to reduce the amount of added salt here if you will be using salted butter), and pepper. Set aside.
- In a large bowl or the bowl of a stand mixer, add the butter and brown sugar. Mix together at medium speed until smooth, about 1 minute. Add the egg, molasses and fresh ginger and mix in well.
- Add the flour mixture, mixing just until the flour is incorporated. Do not over-mix. Cover the bowl tightly with plastic wrap and refrigerate 30 minutes.
- When ready to bake, preheat oven to 350F (not fan-assisted), with the rack in the centre of the oven. Prepare a large baking sheet by lining with parchment paper.
THE BEST GINGERSNAPS RECIPE - SERIOUS EATS
From seriouseats.com
DOUBLE-CRUMB CRUMB CAKE RECIPE | BON APPéTIT
From bonappetit.com
THE BEST GINGERSNAPS RECIPE - FOOD.COM
From food.com
OLD FASHIONED GINGER SNAPS (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
TRIPLE GINGER VEGAN COOKIES [GINGERSNAPS] - PLANT-BASED ON A …
From plantbasedonabudget.com
GINGERSNAPS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GINGERSNAPS WITH VANILLA CHIPS FROSTING – THE FOOD NANNY
From thefoodnanny.com
GINGERSNAPS RECIPE (SMALL BATCH 1 DOZEN COOKIES) - DESSERT FOR TWO
From dessertfortwo.com
CHEWY DOUBLE GINGER GINGERSNAPS - YOUTUBE
From youtube.com
DOUBLE-GINGERSNAPS - WOODLAND FOODS
From woodlandfoods.com
DAY 3 - DOUBLE GINGER GINGERSNAPS - RODELLE KITCHEN
From rodellekitchen.com
DOUBLE-GINGER SNAPS | WILLIAMS SONOMA
From williams-sonoma.com
BAKING BITES’ DOUBLE GINGER GINGERSNAPS RECIPE
From rodellekitchen.com
CHEWY DOUBLE GINGERSNAPS (THM S) — MY FLING WITH FOOD
From myflingwithfood.com
DOUBLE GINGER GINGERSNAPS - REDBOOK
From redbookmag.com
DOUBLE GINGER GINGERSNAPS - DUMMIES
From dummies.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