GINGERBREAD RUM BALLS
This is the perfect recipe to make if you've got crumbs leftover after building a gingerbread house. Or you can use a package of gingersnaps ground up in the food processor or blender. The flavor of rum balls improves after they sit for a couple of days, so plan ahead if you're considering these for a holiday bash. They will last for two weeks or even longer if you store them airtight at room temperature. Rolling rum balls in confectioners' sugar gives you a soft, moist confection while using granulated sugar results in a crunchier texture. And if you'd rather skip the alcohol, you can substitute orange or apple juice for the rum. Just reduce the confectioners' sugar by a tablespoon or two, to taste.
Provided by Melissa Clark
Categories easy, quick, cookies and bars, dessert
Time 30m
Yield About 2 1/2 dozen balls
Number Of Ingredients 12
Steps:
- In the bowl of a food processor, pulse together cookie crumbs and pecans until nuts are coarsely ground. Do not overprocess - you want the nuts to have some texture. Alternatively, finely chop the pecans and toss them in a bowl with the crumbs.
- In a separate large bowl, stir together confectioners' sugar, rum, maple syrup, cocoa powder, fresh ginger, cardamom, cinnamon, ground ginger and salt. Add to food processor and pulse until just combined, or stir into bowl with the crumb mixture, squeezing everything together into a mass. Taste and add more fresh ginger if you like.
- Roll dough into 1-inch balls, then roll in confectioners' sugar or granulated sugar. If the dough starts to dry out as you roll the balls, drizzle in a little more rum. Store in an airtight container at room temperature (they will keep for at least 2 weeks); roll balls in additional sugar just before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 8 grams
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 BEST RECIPE FOR GINGERSNAP COOKIES
Steps:
- In a large bowl mix oil and 1 cup sugar until well combined
- Add egg and molasses and mix until thick
- Place a large sieve over the bowl and flour, baking soda, spices and salt and sift into molasses batter
- Mix the flour mixture into molasses batter with fork JUST until combined
- Place batter in the fridge for 1 hour
- Preheat oven to 350 degrees F
- Roll batter into 1 inch balls and then roll in remaining 1/2 cup sugar to lightly coat
- Bake for 10-12 minutes until flattened and set but not hard. Do not overbake.
- Remove from oven and transfer cookies to a cooling rack to cool.
Nutrition Facts : ServingSize 1 cookie, Calories 97 kcal, Carbohydrate 13 g, Protein 0.8 g, Fat 4.74 g, SaturatedFat 0.8 g, Cholesterol 5 mg, Sodium 104 mg, Fiber 0.2 g, Sugar 7.6 g, UnsaturatedFat 3.8 g
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
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-PUMPKIN SPICE COOKIE BALLS
Fall in love with these Pumpkin Spice-Ginger Cookie Balls that showcase the season's best flavors. Get your pumpkin spice fix and satisfy your sweet tooth with this simple ginger cookie ball recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 4
Steps:
- Mix cream cheese spread and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.
- Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.
- Use 2 forks to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Top with sprinkles.
- Refrigerate 1 hour or until chocolate is firm.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.4296 mg, Sodium 120 mg, Carbohydrate 19 g, Fiber 0.6747 g, Sugar 12 g, Protein 1 g
GINGERSNAP COOKIES
Easy and CHEWY Gingersnap Cookies! These are a holiday favorite!
Provided by Shelly
Categories Cookies
Time 23m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes. Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Mix for another 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour. Mix until just combined.
- Place the remaining sugar in a small bowl, set aside.
- Using a medium (2- tablespoon sized) cookie scoop portion out dough. Roll the dough into balls and then roll the balls in the sugar. Place on the prepared baking sheet 2- inches apart.
- Bake for 12-14 minutes until the edges are lightly golden and appear "crinkly".
- Transfer to a wire rack and cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 111 calories, Sugar 9.6 g, Sodium 127 mg, Fat 4.9 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 16.1 g, Fiber 0.3 g, Protein 1.1 g, Cholesterol 18.4 mg
GINGERSNAPS COOKIE BALLS
What do you need to make spicy & elegant Gingersnaps Cookie Balls? Just cream cheese, gingersnaps & chocolate. These Gingersnaps Cookie Balls are easy!
Provided by My Food and Family
Categories Festive Recipes
Time 1h40m
Yield 30 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese and 2 cups cookie crumbs until blended.
- Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
- Refrigerate 1 hour or until firm. Keep refrigerated.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g
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!
LARA'S TENDER GINGERSNAPS
Soft gingersnaps embody the tastes and smells of the Christmas season, but they are perfect for any fall or winter gathering. I enjoy the blend of cloves, ginger and cinnamon in this delicious cookie. -Lara Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 70mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
GINGERSNAPS
Found this years ago on Cooking Light and have been making every since. Please do not leave out the black pepper it realy does add to these cookies. Preparation time does not include the hour of chill time that is needed before baking. DH says they are the best Gingersnaps he's ever had.
Provided by Debbwl
Categories Dessert
Time 42m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
- Preheat oven to 375°.
- Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.
Nutrition Facts : Calories 1323.2, Fat 40.1, SaturatedFat 24.2, Cholesterol 172, Sodium 1526.2, Carbohydrate 226.5, Fiber 4.3, Sugar 121.9, Protein 17.6
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.
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.
GINGERSNAPS COOKIE BALLS
Cream cheese, ginger snaps and chocolate. That's all you need to make these spicy and elegant cookie ballsâ??one of the easiest cookie ball recipes around! Read MoreRead Less
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Mix cream cheese and 2 cups cookie crumbs until blended.
- Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
- Refrigerate 1 hour or until firm. Keep refrigerated.
More about "gingersnaps cookie balls food"
EASY GINGERSNAPS RECIPE [HOLIDAY COOKIE] — THE MOM 100
From themom100.com
5/5 (4)Category DessertCuisine AmericanTotal Time 40 mins
- Place the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium-size bowl and stir to mix.
- Place the butter and brown sugar in a large mixing bowl and, using an electric mixer, beat them on high speed until very light and fluffy, about 3 minutes. Scrape down the side of the bowl and add the egg, continuing to beat on high speed until the mixture is very light and somewhat shiny, about 2 minutes. Reduce the mixer speed to medium, then blend in the molasses. Add the flour mixture in 3 batches, blending after each addition until well incorporated and scraping down the side of the bowl as needed. Cover the dough and refrigerate it for at least 30 minutes or up to 4 days.
- Place the granulated sugar in a shallow bowl. Pinch off little hunks of dough and use your hands to roll them into fat 11⁄2-inch balls. Then, roll each ball in the sugar. Arrange the balls about 3 inches apart on ungreased baking sheets and press them with the palm of your hand to flatten them slightly. You’ll probably fit 12 cookies on each baking sheet so this will take at least three baking sheets to bake all the cookies. You’ll want to bake two sheets at a time, placing one on the top rack and one on the bottom. Refrigerate the remaining dough until you are ready to bake it.
NO-BAKE GINGERBREAD COOKIE BALLS - JUST A TASTE
From justataste.com
5/5 (1)Total Time 30 minsCategory DessertCalories 118 per serving
- Add the gingersnap cookies to the bowl of a food processor and process until roughly chopped.
- Add the cream cheese to the food processor and process until well combined and there are no large pieces of cookie remaining.
- Using your hands, roll the cookie mixture into 1-inch balls, arranging them on the baking sheet. Freeze the cookie balls for 15 minutes.
GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE HEAT
From handletheheat.com
4.9/5 (81)Category DessertCuisine AmericanEstimated Reading Time 7 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.
GINGER SNAPS COOKIE BALLS - SNACKWORKS
From snackworks.com
OLD FASHIONED GINGER SNAPS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
4.4/5 (28)Calories 101 per serving
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper, Silpat, or by greasing it.
- In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. Add egg and molasses and mix.
- Gradually add the dry ingredients to the mixing bowl on low speed until everything is incorporated and a dough forms.
GINGERSNAP COOKIES - JO COOKS
From jocooks.com
4.8/5 (16)Total Time 35 minsCategory Cookies, DessertCalories 72 per serving
- Preheat Oven: Preheat oven to 350°F. Grease two cookie sheets or line them with parchment paper.
- Make Cookie Dough: Sift the flour, salt, baking soda, cinnamon, cloves and ginger together in a medium sized bowl. In another bowl, mix the 1 cup of sugar and the butter together well. Add the egg, molasses and dry ingredients; mix well.
- Form Cookies: Place the sugar in a small bowl. Form into 1-inch balls using a small cookie scoop. Roll the balls into the sugar.
- Bake and Cool: Place rolled cookies onto the prepared cookie sheets and transfer the cookie sheets to the oven. Bake for about 13 to 15 minutes. Let the cookies cool for 3 minutes on the cookie sheets, then transfer to a cooling rack to finish cooling.
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 - PREPPY KITCHEN
From preppykitchen.com
Ratings 150Calories 143 per servingCategory Dessert
- Preheat oven to 350F. Sift the flour, baking soda, salt, ground ginger, and cloves into a large bowl. Whisk together and set aside.
- Cream the butter, sugar and molasses in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.
- Add the egg while mixing on low, then add the vanilla. Scrape the bowl down and mix again until ingredients are completely distributed.
- Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour.
SOFT GINGERSNAP MOLASSES COOKIES: 4 WAYS - SALLY'S BAKING ...
From sallysbakingaddiction.com
4.6/5 (7)Total Time 3 hrsCategory Cookies
- In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy. Scrape down the sides as needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
- Slowly add the dry ingredients to the wet on low speed. Do not overmix. Cover mixed dough with foil and chill for 2 hours or up to 3-4 days. I chilled mine overnight.
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone mat. Shape dough into 1-inch balls and roll in granulated sugar. Place balls 2 inches apart. Bake for about 10-12 minutes or until the edges are just turning brown – cookies will be puffy and still appear soft in the middle. Remove from the oven and, if using any variety of flavor chip, immediately press 5-7 chips into the center of each cookie.
- Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
GINGER BOURBON BALLS - SOUTHERN LIVING
From southernliving.com
Servings 60Total Time 4 hrs 45 minsCategory Candy
- Preheat oven to 350°F. Stir together gingersnap crumbs, sugar, finely chopped crystallized ginger, ground ginger, and salt in a large bowl until well combined.
- Spread pecans in a single layer in a baking pan, and toast in preheated oven until fragrant and slightly darkened, 5 to 7 minutes, stirring halfway through baking. Add pecans to bowl with gingersnap mixture; do not stir.
- Stir together evaporated milk, light corn syrup, and bourbon in a medium bowl until well combined, and set aside.
- Break chocolate bars into small to medium chunks. Microwave chocolate in a medium-size microwavable bowl on MEDIUM (50% power) for 30 seconds; stir. Continue to microwave until chocolate is completely smooth, shiny, and fluid, about 1 minute, stirring at 15-second intervals. To melt on the stove, bring 2 to 3 inches of water to a gentle boil in a saucepan over medium-high. Reduce heat to medium-low; maintain a gentle simmer without steam. Place chocolate in a heatproof bowl; set it over saucepan, making sure bowl does not touch water. Cook chocolate, stirring occasionally, until chocolate is melted, 2 to 4 minutes.
AIP GINGER COOKIES (AKA AIP GINGERSNAPS) | BON AIPPETIT
From bonaippetit.com
5/5 (1)Total Time 40 minsCategory DessertCalories 163 per serving
- Preheat the oven to 350 degrees. Rub one tablespoon of palm shortening over a large baking sheet.
- Combine the wet ingredients into large mixing bowl then using a hand held mixer, cream the shortening and molasses.
- Combine all the dry ingredients into a small mixing bowl and the stir to combine then pour it into the large mixing bowl of wet ingredients. Stir to combine.
- Make 12 balls of dough and place them on the baking sheet. Using the bottom of a glass, gently push down on each ball.
PEANUT BUTTER GINGERSNAP COOKIE BALLS - COOKIE DOUGH AND ...
From cookiedoughandovenmitt.com
Reviews 3Estimated Reading Time 4 minsCategory DessertTotal Time 20 mins
- In a food processor, add in your gingersnap cookies. Pulse on high until there are no pieces of cookies left. It should all be crumbs.
- Add in the peanut butter and powdered sugar. Process on high until the cookie ball mixture looks like wet sand. Make sure there are no bits of cream cheese or peanut butter that haven't been worked in yet.
GINGERSNAP COOKIES RECIPE (AKA GINGERSNAPS) - AN EDIBLE ...
From anediblemosaic.com
Category DessertCalories 166 per serving
- Preheat the oven to 315F. Line 2 half sheet pans (large baking trays) with parchment paper or silpat liners.
- Stir in the flour, baking soda, salt, ginger, cinnamon, nutmeg, cloves, and black pepper until well combined.
GINGERSNAPS - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (200)Total Time 23 minsServings 60Calories 60 per serving
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center.
- Bake for 13 minutes, for cookies that are crisp/crunchy all the way through., Remove the cookies from the oven, and cool right on the pan, or on a rack.
GINGERSNAPS RECIPE - LAND O'LAKES
From landolakes.com
5/5 (9)Calories 60 per servingServings 60
- Combine 1 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses and egg; continue beating until well mixed. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed. Cover; refrigerate 30 minutes.
- Shape dough into 1-inch balls. Roll balls in remaining 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-11 minutes or until set and lightly browned.
GINGERBREAD RUM BALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (21)Total Time 10 minsCategory DessertCalories 77 per serving
GINGERSNAP COOKIE RECIPE - EASY BUDGET RECIPES
From easybudgetrecipes.com
Ratings 7Category DessertCuisine AmericanTotal Time 1 hr 22 mins
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Cuisine AmericanCategory Cookies
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Servings 46Total Time 25 mins
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