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.
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.
SYLVIA'S GINGERSNAPS
Great cookies, bake them less for a softer chewy cookie, or bake them a little longer for a snappy, milk dunking cookie. Also can try adding a dash of all spice for a little different taste.
Provided by CookingMonster
Categories Drop Cookies
Time 20m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix margarine and sugar well.
- Add eggs one at a time, beating after each, add molasses and rest of ingredients.
- Roll into balls and dunk in granulated sugar, press onto pan a bit.
- Bake at 350°F for 10 minutes.
- 4 dozen mix.
Nutrition Facts : Calories 111.2, Fat 3.2, SaturatedFat 0.6, Cholesterol 8.8, Sodium 121.2, Carbohydrate 19.6, Fiber 0.3, Sugar 10.2, Protein 1.4
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.
MISS SYLVIA'S GINGER SNAP COOKIES
Miss Sylvia lived in the apartment below me back in the 70's when I was a newlywed. She shared so much of her live wisdom with me along with a few choice recipes. This one has been a favorite and receives the most "can I have that recipe?" requests ever. Hope you enjoy this crispy, snappy cookie. P.S. It makes a GREAT ice...
Provided by Laura Lagasse
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cream sugar & butter and or shortening until light & fluffy. Add egg & molasses and continue beating till well incorporated.
- 2. Sift all dry ingredients and add mixture to sugar mixture. Mix on low speed just until flour is incorporated, then turn mixer to high for just a few seconds (10 - 20) to make sure everything is mixed well.
- 3. Use a half oz. cookie scoop (half oz. equals 1 tablespoon)to divide dough. When scooping use side of bowl to press dough into scoop. Scoop 12 at a time - roll rounded sides of dough in granulated sugar leaving flat side free of sugar. If you do not have a scoop, just use a spoon and roll dough into a ball. Make sure you leave part of the ball free from sugar. This makes sure there is no burned sugar on the finished cookie. Place dough flat side down on a lightly greased cookie sheet. Use a glass to flatten dough. If you use a glass that has a design or texture to it, that design will show slightly after baking. Bake cookies at 375 degrees for 10 - 12 minutes. Cookies should be lightly browned at the edges and centers slightly under-baked. Remove cookies to cooling rack. Store in an air tight container. If you are making sandwich cookies, you may want to make a larger cookie. In that case baking time may vary.
CRISPY VEGAN GINGERSNAPS
These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.
Provided by Anastasia Pilato
Categories Desserts Cookies Gingersnap Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
- Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
- Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 9.6 g, Fat 9 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 72.9 mg, Sugar 6.3 g
SYLVIA'S GINGER SNAPS
Steps:
- Preheat oven to 350. Cream butter and sugar, add egg and molasses. Sift dry ingredients together and add to wet mix. Form into balls the size of walnuts. Roll in sugar and place on greased baking sheet, 2 inches apart. Bake at 350 for 10 to 12 minutes.
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