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
THE ULTIMATE GINGER SNAP
Tired of chocolate and fruit, but still need something to satisfy your sweet tooth? These ginger snaps are perfect for you
Provided by M_Ni
Time 50m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preaheat the oven to 150C or gas mark 2.
- Add the butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
- Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
- Once mixed, use a tablespoon to scoop up individual portions and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 25 - 30 mins. Allow to cool before removing from the baking tray.
ENGLISH GINGER SNAPS
Provided by Moira Hodgson
Categories easy, dessert
Time 45m
Yield About 60 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cream the butter and the sugar. Sift in the flour with the baking soda and add the salt. Mix together the ginger, cloves and cinnamon and set aside. Beat the egg, vinegar, spice mixture, molasses and flour into the creamed butter.
- Using your hands, shape the dough into balls one inch in diameter. Place them an inch apart on a baking sheet. Slightly flatten the balls with the wet prongs of a fork. Press again, with the prongs at right angles to the mark already made on the cookies, making a crosshatch pattern. The cookies should be about one-half inch high. Bake for 18 to 20 minutes.
- Let the cookies cool on the baking sheets for five minutes. Then remove them with a spatula and cool on a rack.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 4 grams, TransFat 0 grams
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
GINGER SNAPS
Provided by Molly O'Neill
Categories easy, weekday, dessert
Time 25m
Yield Two dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Sift the flour, salt, baking soda and spices together. Set aside. Grease 2 large cookie sheets with 1 tablespoon of the butter. Set aside.
- In a large bowl, cream the butter and both sugars until smooth. Add the egg, molasses and lemon zest. Beat well. Gradually add the dry ingredients. Beat until smooth. Dust teaspoonfuls of dough with the sugar. Drop them onto the cookie sheets, spaced 2 inches apart. Flatten each piece into a disc. Bake until lightly golden, about 10 to 15 minutes. Set aside to cool.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 57 milligrams, Sugar 3 grams, TransFat 0 grams
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Heat molasses in small saucepan to boiling point.
- Boil 1 minute.
- Add sugar and butter and stir until butter is melted.
- Cool.
- Beat in egg.
- Sift together flour, salt, soda and spices.
- Add to first mixture and mix thoroughly.
- Cover bowl tightly and chill overnight.
- Roll out a portion of the dough at a time on lightly floured pastry cloth.
- Roll out thin.
- Cut into desired shapes.
- Bake in a moderate oven (350F) 6 to 8 minutes.
- The dough may be shaped into a roll and wrapped in waxed paper.
- Chill thoroughly overnight or longer.
- Slice thin and bake in moderate oven (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4
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