HOLIDAY GINGERBREAD COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h50m
Yield 12 to 16 cookies
Number Of Ingredients 14
Steps:
- Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl.
- Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.
- Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
- Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
- Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough.
- Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
- Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies.
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
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
HOLIDAY GINGERSNAP COOKIES
These may be made up to five days ahead and stored in an airtight container. I purchase my crystallized ginger in a bulk spice store, but any major grocery store such as Safeway should sell it. Plan ahead the dough needs to chill for a minumum of 1 hour. These cookies are really good!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h27m
Yield 28-30 serving(s)
Number Of Ingredients 14
Steps:
- Lightly butter one or two baking sheets.
- In a medium bowl, combine the first 7 dry ingredients.
- Mix in the crystallized ginger.
- With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
- Add in egg and molasses; beat until blended.
- Add in flour mixture and mix until just blended.
- Cover and refrigerate at least 1 hour.
- Set oven to 350 degrees.
- Place about 1/2 cup or more sugar into a bowl.
- Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
- Place the balls onto prepared sheet/s, spacing about 2-inches apart.
- Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
- Cool on sheets about 1 minute.
- Carefully transfer to racks to cool.
Nutrition Facts : Calories 121.5, Fat 5.6, SaturatedFat 2, Cholesterol 11.9, Sodium 171, Carbohydrate 17, Fiber 0.3, Sugar 9.3, Protein 1.2
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EASY GINGERSNAPS RECIPE [HOLIDAY COOKIE] — THE MOM 100
From themom100.com
5/5 (4)Category DessertCuisine AmericanTotal Time 40 mins
- Place the flour, ginger, cinnamon, cloves, salt, and baking soda in a medium-size bowl and stir to mix.
- Place the butter and brown sugar in a large mixing bowl and, using an electric mixer, beat them on high speed until very light and fluffy, about 3 minutes. Scrape down the side of the bowl and add the egg, continuing to beat on high speed until the mixture is very light and somewhat shiny, about 2 minutes. Reduce the mixer speed to medium, then blend in the molasses. Add the flour mixture in 3 batches, blending after each addition until well incorporated and scraping down the side of the bowl as needed. Cover the dough and refrigerate it for at least 30 minutes or up to 4 days.
- Place the granulated sugar in a shallow bowl. Pinch off little hunks of dough and use your hands to roll them into fat 11⁄2-inch balls. Then, roll each ball in the sugar. Arrange the balls about 3 inches apart on ungreased baking sheets and press them with the palm of your hand to flatten them slightly. You’ll probably fit 12 cookies on each baking sheet so this will take at least three baking sheets to bake all the cookies. You’ll want to bake two sheets at a time, placing one on the top rack and one on the bottom. Refrigerate the remaining dough until you are ready to bake it.
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