Whole Grain Ginger Snaps Food

WHOLE WHEAT GINGER SNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
• Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

AMAZING GINGER SNAPS

Steps:

• Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
• Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
• Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

WHOLE GRAIN GINGER SNAPS

Steps:

• Whisk together the dry ingredients in a small bowl.
• In a large bowl, thoroughly mix the wet ingredients.
• Add the dry ingredients to the wet mixture, and stir with a stiff spatula until well incorporated.
• Preheat your oven to 375°F.
• Cover the dough and let the flours hydrate for about 20 minutes.
• Form dough balls of about one tablespoon size and roll them in the white sugar.
• Place the balls on ungreased cookie sheets about two inches apart if you're making the chewy cookies and about four inches apart if you're making the crispy cookies.
• Bake for 10-12 minutes until the center of the cookies no longer looks wet.
• Let the sheet cool for a couple of minutes and then transfer the cookies to wire racks to cool completely.
• Store the chewy cookies in a close container to maintain the softness. The crispy cookies can be stored however you prefer.

SNAPPY GINGERSNAPS

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.

THE PERFECT GINGER SNAP

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).