GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
GINGERSNAP DIP
I serve this dip in a clean plastic pumpkin at all of our fall church gatherings. It's a nice way to dress up packaged gingersnaps. -Tessie Hughes, Marion, Virginia
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, confectioners' sugar and pumpkin pie spice until fluffy. Beat in whipped topping until blended. Refrigerate until serving. Serve with gingersnaps.
Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 152mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GINGERSNAP DIP
This is a really yummy dip for gingersnap or molasses cookies! It goes on like frosting and smells like the holidays! Refrigerate until serving. Enjoy!
Provided by Tayma
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Combine cream cheese, powdered sugar, and pumpkin pie spice in bowl; add whipped topping and beat until blended.
Nutrition Facts : Calories 83.1 calories, Carbohydrate 7.7 g, Cholesterol 10.3 mg, Fat 5.6 g, Protein 0.8 g, SaturatedFat 4.1 g, Sodium 30.1 mg, Sugar 7.3 g
GINGERSNAP COOKIES WITH PUMPKIN DIP
These fresh gingersnap cookies are fabulous! They're soft and chewy with great ginger flavor. The pumpkin dip is super creamy and will satisfy any sweet tooth. You can use the pumpkin dip for lots of other cookies too. These would be great with a sugar cookie or even a chocolate sandwich cookie.
Provided by Angela Lynch
Categories Cookies
Time 40m
Number Of Ingredients 18
Steps:
- 1. Gingersnap Cookies: Cream together butter and brown sugar.
- 2. Stir in molasses and egg until well blended.
- 3. In a separate bowl, combine flour, baking soda, salt, cinnamon, and cloves.
- 4. Add to molasses mixture.
- 5. Roll into 1" balls and roll balls in sugar. Place on ungreased cookie sheets. Bake in preheated oven for 350 degrees, for 10-12 minutes. Cool completely before removing from cookie sheets.
- 6. Pumpkin Dip: In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Refrigerate and store in an airtight container. Serve with gingersnap cookies.
GINGERSNAP COOKIES
Very tasty, and a healthier choice than most cookies as they are lower in fat and calories than a lot of the others. When you're watching your waistline or on a lowfat diet, that really counts! :)
Provided by PalatablePastime
Categories Drop Cookies
Time 22m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease cookie sheets.
- Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well.
- In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms.
- Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F.
- for 5-7 minutes or until cookies are firm and lightly brown.
- Watch closely to ensure that they don't scorch.
- Remove from sheets with spatula and cool on wire racks.
Nutrition Facts : Calories 54.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 3.5, Sodium 45.3, Carbohydrate 10.1, Fiber 0.4, Sugar 5.7, Protein 0.8
OLD FASHIONED GINGERSNAP COOKIES RECIPE
These Old Fashioned Gingersnap Cookies are good any time of the year, but they're especially good at Christmas time. They just make your kitchen smell like Christmas while they bake.
Provided by Steve Gordon
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- Place softened butter in a large mixing bowl.
- Add the sugar.
- Cream butter and sugar together until creamy smooth.
- Add the egg.
- Add the molasses.
- Mix again until fully combined.
- In a separate bowl, add the flour.
- Add the baking soda.
- Add the ground cinnamon.
- Add the ground ginger.
- Add the ground cloves.
- Add the salt.
- Whisk all the dry ingredients together.
- Gradually add the dry ingredients to the wet ingredients, mixing well.
- Cover the dough and place in refrigerator to let chill for at least 30 minutes.
- Scoop out dough. Roll in palms of hands and shape into round balls.
- Roll the balls of dough in granulated sugar.
- Place cookie dough on ungreased baking sheet, spacing about 2 inches apart.
- Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
- Remove when done and place on wire rack to cool.
- Enjoy!
GINGERSNAP DIP
Make and share this Gingersnap Dip recipe from Food.com.
Provided by Mom2 T
Categories < 15 Mins
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, combine the cream cheese, confectioners' sugar, and pumpkin pie spice.
- Beat in whipped topping until well blended.
- Refrigerate until serving.
Nutrition Facts : Calories 487.3, Fat 22.8, SaturatedFat 13.9, Cholesterol 31.2, Sodium 465.1, Carbohydrate 66.5, Fiber 1.3, Sugar 32.7, Protein 5.7
GINGERSNAP COOKIE CRUMB PIE CRUST
This cookie crumb pie crust is for pie fillings that don't require baking. Jell-O offers a plethora of recipes that are simply folded into a crust, chilled, and served. The crust is excellent for pumpkin, sweet potato, and key lime pies. Recipe #401203, is awesome served as a pie in this crust. Just double the dip recipe, fold it into this baked and cooled crust, and serve immediately.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 1 crust, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees.
- Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
- Combine the first three ingredients and mix well.
- Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
- To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
- Brush the crust with egg white. (optional).
- Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
- Remove from the oven and cool before filling.
- Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 165.5, Carbohydrate 18.4, Fiber 0.5, Sugar 6.4, Protein 1.2
GINGERSNAPS
I originally found this in Betty Crocker's New Christmas Cookbook, and I have made these a number of times. To give the cookies a festive look, dip half of each cookie into melted vanilla coating! (Cooking time does not include refrigeration time.)
Provided by truebrit
Categories Dessert
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, mix brown sugar, shortening, molasses and egg.
- Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
- Cover and refrigerate at least 1 hour.
- After chilling, heat oven to 375F; Lightly grease cookie sheet.
- Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
- Place balls, sugared sides up, about 3 inches apart on cookie sheet.
- Bake for 10 to 12 minutes, or just until set (Do not overbake!).
- Remove from cookie sheet, and cool on wire rack.
Nutrition Facts : Calories 74, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 68.2, Carbohydrate 10.4, Fiber 0.2, Sugar 5.4, Protein 0.8
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