GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
SNAPPY GINGERSNAPS
Another wonderful recipe from Emily Luchetti. I GUARANTEE these are the best gingersnaps you will ever taste. These cookies are a staple around here at Christmas. My Pastor begs me for a batch every year. I like to make the dough and freeze in logs, the slice and bake them when I need them.
Provided by P48422
Categories Dessert
Time 28m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- On your mixer using the paddle attachment, beat the butter and sugar until light and creamy.
- Add the egg and the molasses and beat until incorporated.
- Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined.
- Do not overmix.
- Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans.
- Bake until flat and evenly browned, about 13 minutes.
- Cool on the pan, the remove to a rack to finish cooling.
- These cookies are best the day they are baked, but will keep for several days.
- Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them.
- That's how I make them.
- Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
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.
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.
THE ULTIMATE GINGER SNAP
Tired of chocolate and fruit, but still need something to satisfy your sweet tooth? These ginger snaps are perfect for you
Provided by M_Ni
Time 50m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preaheat the oven to 150C or gas mark 2.
- Add the butter and sugar in a large mixing bowl and beat together till the mixture becomes soft and creamy in texture. Add the golden syrup and mix well.
- Using a sieve, shift the flour, ground cinnamon and ginger into the mixture. This will make sure that the mixture remains smooth and not lumpy.
- Once mixed, use a tablespoon to scoop up individual portions and roll into a loose ball. Gently press to flatten (but not completely) on a greased baking tray and place in the oven for 25 - 30 mins. Allow to cool before removing from the baking tray.
THE PERFECT GINGER SNAP
Once you try these you will share this recipe with family and friends. These are the most delicious ginger snaps and are very simple to make. They remind me of the ginger snaps I used to buy when I was a child. They are a little crunchy and a little chewy at the same time, spicy but not too spicy for children.
Provided by Debs4real
Categories Dessert
Time 27m
Yield 27-30 cookies, 27-30 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 and line cookie sheet with parchment or a silicone baking liner.
- 2. Cream the Crisco and sugar together with a hand or stand mixer until creamy.
- 3. Add egg and molasses, mix until all are combined.
- 4. Sift the remaining ingredients together, then stir into wet mixture until all are combined and the mixture is uniformed.
- 5. Use a measuring tablespoon and scoop out dough, roll into a ball and place on cookie sheet. Use 2 fingers to flatten them a little.
- 6. Bake 12 -14 minutes, then let cool slightly (about 2 minutes) before placing on wire rack for remaining cool down time. ( about 5 minutes).
Nutrition Facts : Calories 125.2, Fat 6, SaturatedFat 1.8, Cholesterol 6.9, Sodium 118.9, Carbohydrate 17, Fiber 0.3, Sugar 9.2, Protein 1.2
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
GINGER SNAPS
I received this recipe from the Prescott Journal which actually called them "Nona's World Famous Ginger Snaps". I found some Molasses Krinkles recipes that had the same ingredients but different baking instructions. Since I won't be keeping the paper and do want to try this recipe I'm posting it here. (By the way 4 tablespoons is equal to 1/4 cup)
Provided by Vyrianna
Categories Dessert
Time 15m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Cream together shortening and brown sugar until well mixed, light, and fluffy.
- Beat together well the egg, salt, molasses and then mix these into the above.
- Sift together flour, baking soad, ground cloves, cinnamon and ginger.
- Add dry ingredients to the wet mixture and combine well.
- Chill in the refrigerator a few hours or overnight.
- Preheat oven to 350 degrees.
- After chilled, shape dough into balls about walnut-sized and place balls on a greased cookie sheet, allowing room for expansion. Flatten balls with a fork.
- Bake in 350-degree oven 12 to 15 minutes. Do not let get too brown.
- *Recipe also states: I like these cookies thin and crisp. Experiment and adapt to suit taste, size and desired consistancy. Mine are about 2-1/2" in diameter.
Nutrition Facts : Calories 73.7, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 68.1, Carbohydrate 10.3, Fiber 0.2, Sugar 5.4, Protein 0.8
SNAPPY GINGER SNAPS
This is my updated version of a very delicious ginger snap cookie. I replaced the shortening with butter. I added more ginger, I added pepper for a slight kick. I also reduced the baking soda. Which was over powering in the original. I replaced some soda, with baking powder. I reduced the salt. I added some vanilla...
Provided by Nor Mac
Categories Cookies
Time 20m
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 350°. Parchment line a baking sheet.
- 2. Into a bowl. sift the flour, Ginger, cinnamon, salt, baking soda, and baking powder together. (Omit salt if using salted butter in recipe.)
- 3. In a large bowl. Beat the butter with the granulated sugar and brown sugar until well vombined.
- 4. Add in the egg. Mix in egg thoroughly.
- 5. Add in the vanilla , molasses, and chopped candied ginger. Mix until smooth.
- 6. Sift in the flour mixture half at a time. Mix between additions of flour mixture. Mix until a soft diugh forms
- 7. Mix the sugar with the ginger thoroughly. Place on a plate Pinch small amounts of dough. Make balls of dough. Make about 1 inch in diameter, or about the size of a small gum ball.
- 8. Roll balls in sugar mixture.
- 9. Place sugarcoated balls on sheet pan about 2 inches apart. Bake at 350° for 10 to 12 minutes. Cool slightly. Remove from sheet pan to continue cooling on a wire rack.
SIMPLE GINGERSNAPS
I am addicted to gingersnaps. No one else in the family likes them, so I bake these to spoil myself. They also make great gifts for like-minded friends.
Provided by Mirj2338
Categories Dessert
Time 25m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Cream margarine, gradually add sugar and beat until fluffy.
- Beat in egg and molasses.
- Add dry ingredients and blend well.
- Form into small balls and place on a cookie sheet covered with parchment paper.
- Flatten with the bottom of a glass.
- Bake at 350 degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.
CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)
Snappy, crunchy, golden brown ginger cookies perfect for dunking. Easy, and very delicious. Because I use Aussie measurements I'll write in teaspoons to avoid international confusion : )))
Provided by RubberDucky AU
Categories < 30 Mins
Time 20m
Yield 60 biscuits, 60 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
- Cream the first three ingredients in a bowl.
- In another bowl, combine the last four ingredients.
- Mix together til combined, but don't overmix.
- Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
- Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.
Nutrition Facts : Calories 92, Fat 3.6, SaturatedFat 2.2, Cholesterol 15.1, Sodium 74.8, Carbohydrate 14, Fiber 0.3, Sugar 7, Protein 1.1
GRANDMA'S GINGERSNAPS
This was my mother-in-law's recipe and my husband's favorite. Shorten or lengthen the cooking time for a softer or crisper cookie.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 15.5 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 149 mg, Sugar 9.7 g
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- In a large mixing bowl or stand mixer, cream the brown sugar and butter until smooth. Add the egg, fresh ginger and lemon zest and beat well.
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