GINGER SNAPS BY FREDA
Holidays are upon us, and the RUSH is on for Baking, These are the Best GInger Snap cookies around so Here is another family favorite, this recipe goes back as far as 1899 in our Family. Tried and true, You won't believe How Easy these are. Tip: For Soft cookies I bake 10 min, for Crispier (like store Bought) I bake 12-14...
Provided by FREDA GABLE
Categories Cookies
Time 30m
Number Of Ingredients 16
Steps:
- 1. Follow Directions for Mixing as above using Electric mixer. Line Baking Sheet with Parchment Paper,(for easy clean up)
- 2. Roll cookies into 1" balls or use small cookie scoop for Uniform cookies. Roll Balls into Cinnamon & sugar Mixture.
- 3. Place 2" apart on Cookie sheet. Bake 10 min for soft Cookies Bake 12-24 for Crispier Cookies. Store in air-tight Container. ENJOY
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
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.
GRILLED PEACHES BY FREDA
Grilled peaches have to be the best fruit to come off a grill. Freda's recipe shakes things up by adding gingersnap cookies, brown sugar, butter, and cinnamon. It tastes almost like a grilled peach cobbler. It's a fun grilling dessert that would be great for camping too. You can make several of the grilled peach packets and toss...
Provided by FREDA GABLE
Categories Other Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. To remove the skins from peaches, blanch them in boiling water 30 seconds.
- 2. Remove from the water and peel the peaches.
- 3. Crumble cookies in large pieces of foil.
- 4. Slice the peaches. Mix the peach slices with lemon juice in a bowl.
- 5. Place the peaches over the cookie crumbs. Sprinkle with the cinnamon and sugar. Top with butter.
- 6. Fold foil over and seal foil.
- 7. Place on medium heat on the grill. Grill with the lid open for 10 minutes turning halfway through. That's it!!
- 8. Enjoy with whipped cream, ice cream, or just like this. Wonderful on a camping trip.
GINGERSNAP COOKIES BY FREDA
Great addition to your holiday baking list, and great with your favorite cup of tea or Coffee, anytime.
Provided by FREDA GABLE @cookin4me
Categories Cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350. line baking sheet with parchment paper.
- Beat Butter until softened and creamed, Add; egg, Sgr, & mollasses; Beat until light and fluffy.
- in med. sized bowl, Mix flour, soda, salt, and spices together. On low speed slowly add flour mixture to the wet creamed ingredients. MIX WELL.
- take a small cookie scoop (I USE) or teaspoon, make round balls. roll into sugar, and press down lightly on parchment paper lined baking sheet, with bottom of a glass dipped in sugar, or a fork.
- Place 2" apart on baking sheet. Bake @ 350 10 min.
- Cool on cookie sheet about 2 min. then transfer to wire rack to cool completely. Have you cup of tea or coffee ready you will want one, or more right out of the oven. . enjoy!
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