GINGERSNAPS
Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERSNAPS
Provided by Food Network
Categories dessert
Time 1h51m
Yield 6 dozen (2-inch) cookies
Number Of Ingredients 10
Steps:
- With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
- Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
- Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.
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.
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
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
SNAPPY GINGER STRIPS
Want homemade cookies but need a quick way to make them? Try cookies strips for fast and easy shaping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 56
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In large bowl, mix 1 cup sugar, the oil, molasses and egg with spoon. Stir in remaining ingredients except 4 teaspoons sugar.
- Divide dough in half. Pat half of dough into 14x2-inch strip on ungreased cookie sheet. Cut strip lengthwise in half; separate strips at least 3 inches. Flatten strips slightly with fork dipped in sugar to about 1/2-inch thickness. Sprinkle each strip with 1 teaspoon sugar. Repeat with remaining dough.
- Bake 6 to 7 minutes or until edges are light brown and tops appear cracked; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack. Store loosely covered.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 4 g, TransFat 0 g
DIPPED GINGERSNAPS
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. -Laura Kimball, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 14-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool. , In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
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
GINGERSNAP STRIPS
Steps:
- Combine all ingredients in a mixing bowl. Blend until dough forms. Divide into 6 parts. Shape into 12 inch long rolls, approximately 1 inch in diameter (they will flatten as they bake). Place at least 3 inches apart on greased cookie sheets. Brush tops with water; sprinkle with sugar. Bake at 350 for 12 to 15 minutes or until golden brown. Cool 5 minutes, cut diagonally into 1 inch bars.
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GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE …
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4.9/5 (157)Category DessertCuisine AmericanEstimated Reading Time 8 mins
- In a large bowl, use an electric mixer to beat the butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the salt, baking soda, ginger, cinnamon, cloves, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet, leaving plenty of room for spread. Bake for 15 minutes or until the cookies are spread and the surface looks crackled.
- Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Store cookies in an airtight container at room temperature for up to 7 days.
GINGERSNAPS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (225)Total Time 23 minsServings 60Calories 60 per serving
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugar, salt, and baking soda., Beat in the egg, then the molasses., Add the flour and spices, beating to make a smooth, fairly stiff dough., To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish., Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here., Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake., Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center.
- Bake for 13 minutes, for cookies that are crisp/crunchy all the way through., Remove the cookies from the oven, and cool right on the pan, or on a rack.
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