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 (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.
PAULA DEEN'S GINGER COOKIES
Make and share this Paula Deen's Ginger Cookies recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper or nonstick baking mats.
- Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
- Add the egg and molasses and beat until completely incorporated.
- Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
- Stir until combined.
- Roll the dough into balls about 1-inch in diameter.
- Roll the balls in sugar.
- Place 1/2-inch apart on the prepared cookie sheets.
- Flatten the balls slightly with your fingertips.
- Bake for 8-12 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 1125.6, Fat 53.9, SaturatedFat 15.5, Cholesterol 70.5, Sodium 1263.3, Carbohydrate 152.6, Fiber 2.9, Sugar 82.6, Protein 10.8
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