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 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.
GINGERSNAP COOKIES (SOFT & CHEWY)
These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!
Provided by Katherine in Alberta
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
- In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
- Add the dry ingredients and mix by hand.
- Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
- On a plate put at least a 1/4 cup of sugar.
- Then roll the balls into the sugar.
- Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
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
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.
OLD FASHIONED CRUNCHY GINGERSNAP COOKIES RECIPE
Steps:
- Preheat the oven to 375 degrees F.
- Add the shortening, one-cup sugar, salt, and baking soda to the bowl of an electric mixer and mix until smooth and creamy.
- Add the egg, mix until well incorporated. Add the molasses, and again mix until well incorporated.
- Add the flour, one teaspoon cinnamon and the rest of the spices to the dough and mix until well incorporated. Set aside.
- Add one teaspoon cinnamon and 1/4 cup of sugar to a shallow bowl or pie plate and mix well.
- Use a 1-inch ice-cream scoop or a spoon to make 1-inch dough balls. Drop the dough balls into the sugar-cinnamon mixture and roll around until the balls are coated.
- Transfer the balls to a baking sheet which has been sprayed with non-stick cooking spray, lined with parchment paper, or a silicone baking mat. Be sure to leave 1-1/2 inches between the dough balls because they will spread.
- Bake the cookies for 10-11 minutes. Remove the cookies from the oven, use a spatula and place the cookies on a wire rack to cool. Allow the cookies to cool completely before storing in an airtight container.
Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 0.4 g, Fat 3 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
GINGERSNAP COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 36 cookies
Number Of Ingredients 11
Steps:
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
- Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
- Preheat the oven to 350 degrees.
- Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.
CHEWY GINGERSNAPS SPARKLE COOKIES
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
Provided by trishypie
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
CHEF JOHN'S GINGERSNAP COOKIES
The amazing spicy-sweet flavor and irresistible texture of these cookies will please even a non-cookie eater like me. You can adjust the spices to suit your tastes but remember, they're called 'snaps' for reasons other than texture!
Provided by Chef John
Categories Desserts Cookies Spice Cookie Recipes
Yield 20
Number Of Ingredients 16
Steps:
- Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
- Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add dry ingredients to butter/sugar mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar in a shallow dish for rolling cookies.
- Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on prepared baking sheet. Slightly flatten cookies to about 1/4 inch thick; sprinkle with a pinch more sugar.
- Bake in preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 26.5 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4.5 g, Sodium 159.8 mg, Sugar 14.6 g
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!
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.
CARDAMOM GINGERSNAP COOKIES
Provided by Metro
Time 25m
Yield 20-24
Number Of Ingredients 14
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter & sugar until fluffy, about 2 minutes.Add the egg, molasses & vanilla extract. Scrape down the edges of the bowl to incorporate.Sift in the flour, baking powder, baking soda, ginger, cardamom, cinnamon, cloves, nutmeg & salt.Mix until dough comes together. Shape into a disc & wrap in plastic wrap.Refrigerate until firm, about 2 hours.When ready to bake, preheat the oven to 375(f) degrees & line three baking sheets with parchment paper.Using a small ice cream scoop for evenly sized cookies, shape dough into 20 to 24 rounds & roll in granulated sugar.Transfer to prepared baking sheets, about 8 cookies per sheet. Bake for 8 to 10 minutes, until the cookies are crispy around the edges.Remove from heat & tap cookies against the counter to create the "crinkle". Let cool completely before transferring to a cookie plate.
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.
GINGER SNAPS
Steps:
- Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 10 minutes.
GINGERSNAP COOKIES
This is the recie my grandmother gave to me. I have no idea where she got it from. But they are SO yummy! They are crisp and chewy and full of flavor. I usually buy the cloves whole and crush them myself.
Provided by Chalko
Categories Dessert
Time 28m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large bowl place about half of the flour.
- Add the brown sugar, shortening or oil, molasses, egg, baking soda, ginger, cinnamon, and cloves.
- Beat with an electric mixer on medium to high speed till thoroughly combined. Then beat or stir in the remaining flour.
- Shape the dough into 1-inch balls. Roll the balls in sugar to coat.
- Place 2 inches apart on an un-greased cookie sheet.
- Bake for 8-10 minutes or till edges are set and tops are crackled. Cool for one minute on cookie sheet. Cool on a wire rack.
More about "gingersnap cookies food"
SNOWY DAYS, MILK AND CHEWY GINGERSNAP COOKIES - THIS LIL ...
From thislilpiglet.net
4.8/5 (5)Category DessertServings 24Total Time 21 mins
GINGER SANDWICH COOKIES RECIPE - NICK MALGIERI | FOOD & WINE
From foodandwine.com
5/5 (508)Total Time 1 hr 50 minsServings 20
- Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
- Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
- In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.
HEALTHY GINGER SNAP RECIPE | FOOD FAITH FITNESS
From foodfaithfitness.com
Estimated Reading Time 7 mins
- In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
GINGERSNAP COOKIE RECIPE - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (7)Total Time 1 hr 21 minsCategory DessertCalories 62 per serving
- Move the oven rack to the middle position and preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpats. In a medium bowl whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large mixing bowl add in the dark brown sugar, vegetable shortening, molasses, and the egg.
- Add the flour to the sugar mixture and mix on low speed until combined and no flour streaks remain about 1-2 minutes.
GINGERSNAP COOKIES - SAVOR THE BEST
From savorthebest.com
4.7/5 (25)Total Time 25 minsCategory DessertsCalories 40 per serving
- Preheat oven to 350° for soft, chewy cookies or 325° for crispy cookies. Grease two cookie sheets or line them with parchment.
- In a large mixing bowl, combine the brown sugar and butter. Beat on medium-high speed until pale and fluffy. Add the molasses and egg then blend on medium speed for 1-2 minutes until well combined.
- Slowly add the flour mixture and mix on low speed for 1 to 2 minutes until combined (be sure to scrape the bottom of the bowl to ensure all the batter is blended well).
CLASSIC CHEWY GINGERSNAP (GINGER MOLASSES) COOKIES - YAY ...
From yayforfood.com
4.6/5 (11)Total Time 25 minsCategory DessertsCalories 83 per serving
- Using a electric or stand mixer at medium speed, cream together the butter and sugar until fluffy. Add the egg and molasses until well combined.
- In another bowl, whisk together the flour, baking soda, and spices well. Reduce the mixer to low speed, and slowly add the flour mixture into the wet ingredients, scraping down the sides of the bowl if necessary. Increase the speed to medium speed to combine the ingredients into a soft, uniform dough.
- Scoop out one tablespoon of dough, form a ball with the palms of your hands, and roll the ball in sugar. Place the dough balls at least two inches apart on the baking sheet, making 32 cookies. DO NOT flatten the balls.
GINGERSNAP COOKIES - EATING BIRD FOOD
From eatingbirdfood.com
4.4/5 (21)Calories 112 per servingCategory Dessert
- In a medium bowl, mix together the dry ingredients (quinoa flour, baking soda, cinnamon, cloves, ginger and sea salt). Set aside.
- Using an electric mixer fitted with the paddle attachment, cream brown sugar and coconut oil until creamy, about 2 minutes. Beat in molasses and flaxseed egg until combined.
GINGERSNAP SANDWICH COOKIES RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 2 hrsServings 30
- In a bowl, whisk the flour with the baking soda, cinnamon, ground ginger, nutmeg, cardamom and salt until evenly combined. In the bowl of a stand mixer fitted with the paddle, combine the butter and 2 cups of the granulated sugar with the grated ginger, orange zest and vanilla. Beat at medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time and beat until incorporated. Beat in the molasses, then add the dry ingredients and beat at low speed until incorporated. Scrape the dough into a large bowl, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- In a small saucepan, cook the butter with the vanilla bean and seeds over moderately high heat, stirring occasionally, until the butter begins to brown and smell nutty, about 4 minutes. Pour into a metal bowl set over an ice bath, making sure to scrape the browned solids from the bottom of the pan into the bowl. Add the salt and stir the butter until cooled and beginning to solidify. Discard the vanilla bean and let the butter stand in the ice bath until completely solid. Remove from the ice bath.
GINGERSNAP COOKIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
5/5 (1)Total Time 50 minsCategory DessertCalories 136 per serving
NYAKERS GINGER SNAPS, 150GM : AMAZON.CA: GROCERY & GOURMET ...
From amazon.ca
4.4/5 (201)Country/Region of origin SwedenBrand NyakersFlavour Original
GRANDMA'S GINGERSNAP COOKIES | RECIPE | GINGER SNAP ...
From pinterest.ca
4.8/5 (1.1K)Estimated Reading Time 4 minsServings 60Total Time 30 mins
HEALTHY GINGERSNAP COOKIES {SOFT AND CHEWY} - IFOODREAL.COM
From ifoodreal.com
5/5 (2)Total Time 30 minsCategory DessertCalories 108 per serving
CALORIES IN GINGERSNAP COOKIES - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
Calories 29.1Saturated Fat 0.2 gPolyunsaturated Fat 0.1 gTotal Fat 0.7 g
SOFT GINGERSNAP COOKIES - SPLENDA®
From splenda.ca
Servings 36Total Time 30 minsCategory Splenda® Monk Fruit SweetenerCalories 70 per serving
VEGAN GINGERSNAP COOKIES - FOOD WINE AND LOVE
From foodwineandlove.com
5/5 (2)Category DessertCuisine VeganTotal Time 27 mins
RECIPE FOR GINGERSNAP COOKIES | FOOD
From food.amerikanki.com
4.8/5 (12)Servings 60
CRISPY GINGERSNAP COOKIES WITHOUT MOLASSES - WHOLE FOOD ...
From wholefoodbellies.com
5/5 (21)Category CookiesCuisine AnytimeCalories 127 per serving
THE BEST HOMEMADE GINGERSNAP COOKIES | LIFE LOVE & SUGAR
From lifeloveandsugar.com
Servings 42Total Time 25 minsCategory DessertCalories 71 per serving
GINGERSNAP COOKIES | CANADIAN LIVING
From canadianliving.com
GINGERSNAP RECIPES | ALLRECIPES
From allrecipes.com
AQUAVIT'S GINGERSNAP COOKIES RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
FOOD WISHES VIDEO RECIPES: GINGERSNAP COOKIES – HOT, HOT ...
From foodwishes.blogspot.com
GINGERSNAP COOKIES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DISCOVER GINGERSNAPSCOOKIE 'S POPULAR VIDEOS | TIKTOK
From tiktok.com
BEST COOKIE GIFTS - COOKIE DELIVERY NATIONWIDE | SUSANSNAPS
From susansnaps.com
AMAZON.CA: GINGER SNAPS: GROCERY & GOURMET FOOD
From amazon.ca
GINGER SNAP LEAF COOKIES - CANADIAN LIVING
From canadianliving.com
CRèME BRULéE GINGERSNAP COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
GINGERSNAP COOKIES - MINDFOOD.COM
From mindfood.com
GINGER SNAPS (FILM) - WIKIPEDIA
From en.wikipedia.org
25 DAYS OF COOKIES: JESSICA SEINFELD'S CHEWY GINGERSNAP ...
From goodmorningamerica.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