Gingersnaps Iii Food
GINGERSNAPS
Make and share this Gingersnaps recipe from Food.com.
Provided by Shannon1971
Categories Dessert
Time 18m
Yield 25 cookies, 25 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Cream the shortening and sugar together until fluffy; beat in egg.
- Sift the dry ingredients together.
- Add the dry ingredients to the batter and mix well.
- Refrigerate dough 1 hour before rolling into 1 inch balls.
- Roll balls in sugar before baking.
- Bake 8-10 minutes on an ungreased baking sheet.
Nutrition Facts : Calories 135, Fat 6.5, SaturatedFat 1.9, Cholesterol 7.4, Sodium 128.4, Carbohydrate 18.3, Fiber 0.3, Sugar 9.9, Protein 1.3
GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h51m
Yield 6 dozen (2-inch) cookies
Number Of Ingredients 10
Steps:
- With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
- Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
- Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.
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.
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
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by willi b
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
TRIPLE-GINGER GINGERSNAPS
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GINGERSNAPS III
A small and tender spice cookie, this cookie is an excellent tea time treat.
Provided by Willi B
Categories Gingersnaps
Yield 30
Number Of Ingredients 11
Steps:
- Cream together shortening and sugar. Mix in molasses and egg. Stir in sifted flour, salt, soda, cinnamon, clove, and ginger. Dough will be soft and a little sticky.
- Mold into walnut-sized balls, and roll in sugar. Place on greased cookie sheets.
- Bake at 350 degrees F (175 degrees C) for 7 to 8 minutes. Baking them longer will make them less soft, but still chewy.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 17.4 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 107 mg, Sugar 10.4 g
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From tools.myfooddata.com
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