HOT AND SPICY GINGERSNAPS
Cayenne gives it that KICK... not too spicy, but just enough to make it have a little bite.
Provided by RecipeGirl.com (California Sol Food)
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, salt and cayenne pepper.
- In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the brown sugar and white sugar and beat until blended. Blend in the molasses. Add the egg whites and beat until well-combined. Add the flour mixture 1/3 at a time and beat until blended after each addition.
- Spread the rolling sugar on a small plate. Shape the dough into 3/4-inch balls and roll in the sugar until lightly coated. Arrange the balls 1 inch apart on the prepared baking sheets.
- Bake 8 to 10 minutes or until brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : ServingSize 1 cookie, Calories 79 kcal, Carbohydrate 14 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 63 mg, Fiber 1 g, Sugar 9 g
SWEDISH ORANGE GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h55m
Yield 5 dozen cookies
Number Of Ingredients 11
Steps:
- In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
- Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
- Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.
GINGERSNAPS WITH ORANGE-GINGER CREAM FILLING
What could male a zingy gingersnap even better? Sweet creamy frosting sandwiched between two gingersnaps! From Great Food in the February, 2008 issue of O, The Oprah Magazine, created by Rori Trovato. Chill the cookie dough for at least 30 minutes or up to a day.
Provided by Manami
Categories Dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 19
Steps:
- TO MAKE THE COOKIES:.
- In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
- In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
- Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
- Reduce speed to low; add flour mixture and mix until well combined.
- Cover and chill at least 30 minutes or up to 1 day.
- Preheat oven to 350°F
- Place remaining 1/2 cup granulated sugar in a shallow bowl.
- Shape dough into 1-inch balls; roll in sugar to coat.
- Arrange about 2 inches apart on 2 ungreased baking sheets.
- Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
- Bake 13 to 15 minutes, or until firm.
- Remove from oven and immediately transfer cookies to a cooling rack.
- TO MAKE THE FILLING:.
- In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
- With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
- *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.
SWEDISH ORANGE GINGERSNAPS
I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.
Provided by lauralie41
Categories Dessert
Time 2h10m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
- Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
- Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.
Nutrition Facts : Calories 710.1, Fat 29.4, SaturatedFat 17.9, Cholesterol 115.5, Sodium 292.5, Carbohydrate 104.3, Fiber 2.6, Sugar 48.1, Protein 8.8
SOFT GINGERSNAPS
These are the best soft gingersnaps. I always get requests for this recipe.
Provided by DEATRICH81
Categories Desserts Cookies Gingersnap Recipes
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 39.7 mg, Sugar 8.6 g
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- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves and salt. Set aside. In a large bowl, use an electric mixer to combine the butter, 1/2 cup white sugar and brown sugar until fluffy, about 2 minutes. Add the molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce the speed to low; add the flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.
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