Peanut Better Gingersnap Cookies Food

NO-BAKE DESSERT WITH CHOCOLATE, GINGERSNAP AND PEANUT BUTTER FILLED DELIGHTFULLS

Steps:

• COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.

GINGERSNAP COOKIES (SOFT & CHEWY)

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 (THIN & CRISPY)

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.

GLUTEN FREE GINGERSNAP COOKIES

Steps:

• In medium bowl, cream butter, sugar, molasses, and eggs.
• In large bowl combine dry ingredients;stir into butter mixture.
• Refrigerate for several hours.
• Preheat oven to 350°F.
• Scoop out dough, and shape into 1/2 inch balls.
• Roll into granulated sugar.
• Arrange at least 3 inches apart on a baking sheet. (They spread while baking).
• Bake for 5 to 8 minutes. (Baking less time will give you a chewy cookie; baking more will make them crisp).
• Cool on wire racks.
• If desired sprinkle with more granulated sugar.

AQUAVIT'S GINGERSNAP COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
• Add the egg and molasses, and incorporate well.
• Sift together the dry ingredients and add to the creamed mixture.
• Mix well, then gently fold in the candied orange peel,if using.
• Place dough in the refrigerator until chilled.
• Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
• Place 2 inches apart on a greased cookie sheet.
• Bake for 7 minutes, or until golden brown.
• Use a spatula to remove the cookies from the sheet and let cool.

GINGERSNAP COOKIES

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.

PEANUT BETTER GINGERSNAP COOKIES

Steps:

• Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
• In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
• In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
• Using a wooden spoon, stir flour mixture into peanut butter mixture.
• You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
• Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.